2 6-oz boneless chicken breasts, cubed
8 asparagus spears, cut in 2" pieces
1 cup sliced mushrooms
1/2 medium red bell pepper, diced
1/4 medium onion, diced
2 cloves garlic, minced
1/2 cup chicken broth
1/8 cup cashew halves, chopped (optional)
2 tablespoons oil
2 tablespoons teriyaki or soy sauce
1 teaspoon cornstarch
Drain and rinse noodles. Place in a small bowl and drizzle with teriyaki sauce. Stir together cornstarch and chicken broth in a mug.
Heat vegetable oil in a large nonstick skillet
until hot. Saute asparagus, garlic, mushrooms, peppers and onions for 5 minutes. Stir in noodles and chicken.
Add broth mixture and cook 2 minutes or until thickened. Season to taste and serve.
(omit cashews and subtract 1 carb)
Calories: 183.....Carbs: 6 grams.....Protein: 18 grams......Fat: 9 grams
Fiber: 2 grams.....Potassium: 329 mg.....Sodium: 456 mg