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Recipes
Yield: Serves 4 - 1 cup each.
Recipes
Chicken Teriyaki with Linguine
| Nutrition Information | |
| Calories: | 220 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 50mg |
| Sodium: | 260mg |
| Carbohydrates: | 27g |
| Dietary Fiber: | 9g |
| Sugars: | 7g |
| Protein: | 25g |
| Vitamin A: | 3000iu (60%) |
| Vitamin C: | 27mg (45%) |
| Calcium: | 60mg (6%) |
| Iron: | 2.7mg (15%) |
Crisp snow peas and chicken strips make this dish tasty. Linguine noodles toss well with the delicious sauce.
8 ounces dried linguine noodles
Vegetable oil cooking spray
12 ounces chicken breast strips (skinless)
1 tablespoon low-sodium soy sauce
2 tablespoons orange juice
1-1/4 cups water
3 cups fresh mixed stir-fry vegetables
1 cup snow peas
1/2 cup sliced green onion (scallions)
1 tablespoon cornstarch
Cook linguine according to package directions. Pasta is done when tender but slightly firm in center. Drain in colander.
Make the sauce: heat a large nonstick skillet and spray with vegetable oil cooking spray.
Cook chicken strips just until done, approximately 5-7 minutes, set chicken aside. In the same skillet, add the soy sauce, orange juice and 1 cup water. Bring to a simmer.
Add all the vegetables and cook until tender, approximately 6 minutes. Dilute the cornstarch in 1/4 cup water and stir into to the vegetable mixture. Broth should form a light glaze.
Add chicken and serve over pasta.
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