Ingredients & Directions

3 tablespoons reduced-fat vinaigrette or Italian salad dressing
3 tablespoons low-sodium soy sauce
¼ teaspoon hot pepper flakes
¼ teaspoon mild curry
1 pound skinless, boneless chicken breasts, cut into short, thin strips
2 teaspoons dark sesame oil
2 cups (6 ounces) snow pea pods, cut diagonally in half
1 yellow bell pepper, cut into short, thin strips (about 1 cup)
1 tablespoon black sesame seeds
4 (3-inch) diagonally cut green onions (about 1/2 cup)
2 tablespoons minced fresh cilantro

Combine dressing, soy sauce, pepper flakes and curry in a medium bowl; add chicken, tossing to coat.
Heat oil in a large nonstick skillet over medium-high heat.
Add snow peas and bell pepper; stir-fry 2 minutes.
Add chicken mixture; stir-fry 3 minutes. Add onions and black sesame seeds; stir-fry 1 minute or until chicken is thoroughly heated and vegetables are crisp-tender.
Top with cilantro.

Yield: 4 – 1 Cup Servings

Recipe by: and adapted by blog chefs