|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Total Carbohydrate||15.5 g|
|Dietary Fiber||2.5 g|
|Canola oil||2 + 1 teaspoons|
|Garlic, minced||1 clove|
|Chicken breast, cut into small strips||½ pound|
|Broccoli, cut into small florets||1 cup|
|Snap peas, ends trimmed||½ cup|
|Orange bell pepper, cut into strips||½ (reserve other half for Pasta Primavera)|
|Teriyaki sauce||2 tablespoons|
- Heat oil in a wok or large nonstick skillet over medium heat. Add chicken and garlic and stir fry until cooked through, about 8-10 minutes. Transfer chicken to a plate.
- Add an additional teaspoon of oil to the wok and increase the heat to medium-high. Add broccoli, snap peas, and red pepper and stir fry for 3-4 minutes. Reduce the heat to medium-low, add in cashews and teriyaki sauce and cook for another minute. Add chicken to the wok and toss to combine.
4 very lean meats; 2 fats; 2 vegetables; 1/3 starch
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