Szechuan Chicken and Vegetables

total time: 9 minutes

Yield: 4 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 18%
  • Fat: 3.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.8g
  • Carbohydrate: 7.9g
  • Fiber: 1.2g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 341mg
  • Calcium: 0.0mg

Ingredients

  • 2 teaspoons dark or light sesame oil
  • 1 pound chicken breast tenders
  • 1/4 teaspoon dried red pepper flakes
  • 1 (10-ounce) package fresh stir-fry vegetables (about 2 1/2 cups)
  • 1/4 cup low-sodium teriyaki sauce

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and sprinkle with pepper flakes; stir-fry 3 minutes.
  2. Add vegetables and teriyaki sauce; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked.
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