Ingredients:
- 5 oz. raw boneless skinless chicken breast, cut into strips
- Dash each salt and black pepper
- 1.5 cups sugar snap peas
- 1 cup chopped asparagus
- 1/2 cup sliced mushrooms
- 1/2 tbsp. lite/low-sodium soy sauce
- 1/2 tsp. chopped garlic
- 1/4 tsp. crushed ginger
- 1.5 cups chopped spinach leaves
- 1/4 cup canned sliced water chestnuts, drained
- 1/4 oz. (about 2 tbsp.) sliced almonds
Directions:
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat.
Add chicken, and season with salt and pepper. Add snap peas, asparagus, mushrooms, soy sauce, garlic, and ginger. Add 2 tablespoons water, and cook and stir until veggies are soft and chicken is cooked through, 7 – 9 minutes.
Add spinach and water chestnuts. Cook until spinach has wilted, 1 – 2 minutes.
Sprinkle with almonds, and serve!
Nutritional Information:
- Calories: 310
- Fat: 6 g
- Sodium: 560 mg
- Carbs: 22 g
- Fiber: 8 g
- Sugars: 8 g
- Protein: 43.5 g
