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Sesame Chicken with Summer Vegetables

Yield 2 servings.

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon sesame oil
  • 2 (4-ounce) skinned, boned chicken breast halves, cut into thin strips
  • 1 cup chopped yellow squash
  • 1 cup sliced zucchini
  • 1 small onion, cut into wedges
  • 1/2 cup sliced sweet red pepper
  • 3 tablespoons canned low-sodium chicken broth, undiluted
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons sesame seeds, toasted

Nutrition Information

  • calories 243
  • caloriesfromfat 21 %
  • fat 8.1 g
  • satfat 1.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.6 g
  • carbohydrate 13.1 g
  • fiber 0.0 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 207 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 5 minutes, stirring frequently. Remove from skillet, and keep warm. Wipe drippings from skillet with a paper towel.

  2. Coat skillet with cooking spray. Add yellow squash and zucchini; saute 7 minutes. Stir in onion and red pepper; saute 1 minute. Add chicken, chicken broth, and soy sauce. Cook 3 minutes, stirring frequently. Sprinkle with sesame seeds.

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