Teriyaki Chicken & Snow Pea Stir-Fry

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014


Shrimp on the Barbi (gotta use an Australian accent)

Shrimp on the Barbi (gotta use an Australian accent)

Shrimp on the Barbi (gotta use an Australian accent)


This recipe, Shrimp on the Barbi (gotta use an Australian accent) is from Diabetic Connect.  ONCE you peel and devein the shrimp, leaving the tail intact.  Serve with brown rice and a salad or veggies and fresh fruit salad.


Shrimp on the Barbi (gotta use an Australian accent) Recipe

Shrimp on the Barbi

36 Raw Large Shrimp with tails (peeled and deveined)

Marinade:   ½ cup Teriyaki sauce (low in sodium)

¼ tsp. ground ginger

¼ tsp. nutmeg

¼ cup fresh parsley

3 Tbsp.  Agave Nectar

Basting Sauce:   ¼ cup Teriyaki sauce

Fresh juice from one (1) lemon

4 tsp. Agave Nectar

1 Tbsp. canola oil

Peel your shrimp, leaving the tails intact.  Place them in a shallow dish with the marinade and refrigerate for at least 4 hours.  Stirring once.

In a small bowl, mix all your basting ingredients and whisk, set aside.

Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill.  It will only take a few minutes to cook, but you need a good even fire.

Place each skewer on a HOT grill.  Baste and close your grill.  Cook for 2 minutes.  Turn your skewers and baste again.  Close your lid and cook for an additional 2 minutes.

Your shrimp should be DEEP PINK WITH GOLDEN EDGES AND CHARRED TAILS.  Don’t  over cook them….they will get tough.



(Recipe for Shrimp on the Barbi (gotta use as Australian accent) came from Diabetic Connect, 2014)