Recipe of the Week – Chicken Stir-Fry with Noodles

Submitted by Dave Hutchins

Yield: 4 Servings
Preparation Time: 30 Minutes


8 ounces uncooked whole wheat spaghetti
1 head bok choy (16 ounces)
1 pound boneless skinless chicken breasts, cubed
2 Tablespoons canola oil, divided
1 celery rib, sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
6 Tablespoons reduced-sodium teriyaki sauce


Cook spaghetti according to package directions; drain.

Meanwhile, cut off and discard root end of bok choy.

Cut leaves from stalks; coarsely chop and set aside.

Cut stalks into 1-inch pieces.

In a large skillet or wok, stir-fry chicken in 1 tablespoon 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 2 to 4 minutes longer or until vegetables are crisp-tender.

Stir in teriyaki sauce.

Add chicken and spaghetti; heat through.

Nutritional Facts:

1-1/2 cups equals 434 calories; 11 g fat (1 g saturated fat); 63 mg cholesterol; 623 mg sodium; 53 g carbohydrate; 9 g fiber; 35 g protein.

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