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Chicken and Snow Peas with Brown Rice and Honeydew Melon



  • 3 ounce boneless chicken breast
  • 1 teaspoon canola oil
  • 1 1/2 cups fresh snow peas
  • 1 red bell pepper
  • 1 cup chopped bok choy
  • 1 green onion
  • 1/4 teaspoon garlic powder
  • 2 teaspoon lite soy sauce
  • 1/3 tablespoon teriyaki sauce
  • 1/2 tablespoon sesame seeds
  • 2 tablespoon quick cooking brown rice

Nutrition Information

  • calories 260
  • protein 26 g
  • carbohydrate 20 g
  • fat 9 g
  • satfat 1 g
  • sodium 460 mg
  • fiber 6 g
  • sugars 8 g
  • cholesterol 50 mg

How to Make It

  1. Rinse, pat dry and slice chicken breast into half-inch strips on a separate cutting board. Rinse all vegetables. Trim snow peas, slice pepper into strips, chop green onion and set aside. In a small bowl combine garlic powder, soy and teriyaki sauces. In a nonstick skillet, heat oil to medium high heat and sauté chicken: stir-fry for 1-2 minutes, add chopped vegetables and soy sauce mixture and stir-fry another 5-6 minutes, until vegetables are tender, but still crisp. Sprinkle with sesame seeds and serve over prepared rice. Brown Rice: Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water (for example if you're cooking 4 tablespoons of rice, use 8 tablespoons of water...about 1/2 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 15-20 minutes, or until water has been absorbed.