Source: dLife

A crispy crunch stir fry made with chicken, bok choy, and sugar snap peas.

Servings

1 tbsp sesame oil
12 oz boneless skinless chicken breasts , sliced into strips
0.5 cup baby carrots
0.25 tsp garlic powder
0.12 tsp onion powder
0.12 tsp white pepper
0.25 tsp sesame seeds
0.5 cup fresh broccoli florets
0.25 cup fresh chopped celery , slice diagonally
4 oz sugar snap peas , 1/2 cup
1 tbsp low sodium teriyaki sauce
1 tsp low sodium soy sauce
0.5 cup low sodium chicken broth
1 cup Cabbage, bok choy, cooked, drained , chopped
2 tbsp slivered almonds

1 Place a skillet over medium high heat. Saute the chicken strips, carrots, olive oil, and garlic powder for approximately 7 minutes.
2 Add in the onion powder, white pepper, sesame seeds, broccoli, and celery and cook until vegetables are soft.
3 Reduce the heat and stir in the snap peas, teriyaki sauce, soy sauce, and chicken broth. Simmer until the sauce has started to reduce.
4 Separate the bok choy on two plates. Put the chicken over the bok choy and place the almonds on top.

Blanche the bok choy before using