3/4 lb. skinned, boned chicken breast, cut into 1-inch pieces
1/4 C. low-sodium teriyaki sauce, divided
1 tsp. dark sesame oil
1 C. diagonally sliced celery
3/4 C. thinly sliced carrot
1 clove garlic, crushed
1 C. coarsely shredded red cabbage
1 (8-oz.) can sliced water chestnuts, drained

Preparation time: 10 minutes. Combine chicken and 1 T. teriyaki sauce in a bowl; stir well. Let stand 10 minutes. Heat oil in a nonstick skillet over medium-high heat. Add celery, carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts; remove from skillet. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce; stir-fry 1 minute. Return cabbage mixture to skillet; stir-fry 1 minute or until done.

Yield: 4 servings
Serving size: 1 C.

Calories: 159
Fat: 2.3g
Fiber: 1.8g