Chicken Stir-Fry with Noodles

May 15, 2013

1 box uncooked whole wheat spaghetti
1 head bok choy (16 oz.)
1.5 lbs. boneless skinless chicken breasts, cubed
2 Tbsp canola oil, divided
1 celery rib, sliced
1 green pepper, chopped
1 cup sweet red pepper, chopped
1/3 cup chopped onion
6-8 Tbsp reduced sodium teriyaki sauce (to taste)

Cook spaghetti according to package directions, drain. Cut off and discard root end of bok choy. Cut leaves from stalks, coarsely chop and set aside. Cut stalks into 1 inch pieces. IN a large skillet or wok, stir fry chicken in 1 Tbsp oil until no longer pink. Remove and keep warm. Stir fry the bok choy stalks, celery, peppers and onion in remaining oil for 4 minutes. Add bok choy leaves, stir fry 2-4 minutes longer or until vegetables are crisp tender. Stir in teriyaki sauce. Add chicken and spaghetti, heat through.

Nutritions

Calories
213

Sodium
528mg
22% DV

Fat
11g
16% DV

Protein
19g
39% DV

Carbs
5g
1% DV

Fiber
2g
8% DV