From Taste of Home Healthy Cooking Dec/Jan 2012
Cook spaghetti according to package directions; drain.
Meanwhile, cut off and discard root end of bok choy. Cut leaves from stalk; coarsley chop and set aside. Cut stalks into 1 inch pieces.
In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm.
Stir-fry the bok choy stalks, celery, peppers and onion in remaining oil for 4 minutes. Add bok choy leaves; stir-fry for 2-4 minutes longer or until vegetables are crisp-tender. Stir in teriyaki sauce.
Add chicken and spaghetti; heat through.
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 420 | ||
Calories from Fat: 87 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 65mg | 20 % | |
Sodium 222.8mg | 8 % | |
Potassium 1011.7mg | 27 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 46.4g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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