3 1/2 oz boneless & skinless chicken breast
2 oz fresh mushrooms, sliced
1/2 cup pea pods
1/4 small onion, chopped
1 cup bok choy, chopped
1/2 tsp olive oil
1 1/2 tbsp teriyaki sauce
2 tsp sliced almonds
Salt & pepper to taste
2 cups cooked rice

Oriental Chicken Stir-Fry

1. Rinse and pat dry chicken; slice into thin strips.
2. Spray a large nonstick skillet with cooking spray and heat on medium-high; sauté chicken until no longer pink, about 3-5 minutes, remove from skillet.
3. Heat oil in same skillet; add onions, pea pods and teriyaki sauce, stir-fry for about 4-6 minutes.
4. Add bok choy, mushrooms, salt, pepper and stir-fry for about 4 minutes more.
5. Serve over rice and garnish with sliced almonds.
   Serves: 4-6
   Preparation time: 15-20 minutes