1 Tbs. vegetable oil
1 lb. cut-up chicken breast
1/2 cup teriyaki baste and glaze
3 Tbs. lemon juice
1 pkg (16 oz) frozen broccoli, carrots, water chestnuts and red peppers

Hot cooked rice

Directions

Heat wok over high heat. Add oil; rotate wok to coat side. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.

Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat to low. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.

Nutritional info

7g fat, 60 mg cholesterol, 1480 mg sodium, 21g carboydrate, 28g protein

Course

Dinner

Servings

Calories

245

Time to prepare

15 Minutes

Difficulty

Easy

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