Chicken Teriyaki Stir Fry

 

Fresh veggies are my way of life, they have little or no salt, they haven’t been processed and when you are limited to 1500 MG’s a day they become a safe haven so to speak.  Stir fries are great, I love them.  To add any sauce to them though means adding salt.  Be careful with these!!! Most have soy sauce, and the amount of salt is soy sauce is CRAZY!  You can easily consume 1500 MG’s with just this.  Does this mean you can’t have it, not necessarily but when planning your day, do you really want to waste your milligrams with one item?  I have made the choice to say NO to soy sauce.  Kona Coast Pineapple Teriyaki is awesome and this one has a lower amount of sodium, 260 MG’s per tablespoon.

  • Pick your veggies, pictured in dish are ~ 3 jalapeño’s, 2 yellow squash, 3 peppers (red, green and orange), cherry tomatoes. Slice and dice these to your choice of size, I went with large chunks.
  • Olive Oil
  • 1 5 oz. chicken breast (maybe more or less depending on your plan) about 125 MG’s
  • Mrs. Dash Tomato, Basil, and Garlic
  • Mrs. Dash Italian Medle
  • Rice – prepared with Mrs. Dash Table blend, with chopped peppers and onion (1/4 cup of each). I use the frozen type. (I used coconut oil in place of butter.
  • Kona Coast Pineapple Teriyaki Sauce 1300 MG’s

 

 

Cube your chicken and fry in olive oil over medium heat, seasoned with cracked pepper and No Salt.  Remove from pan.  Add veggies seasoned with Mrs. Dash spices, season to taste.  I load it to take away the bland taste the best I can.  Fry veggies to your preference.   Add the chicken back in, fry together for a few minutes.  Add 5 tablespoons of Kona Coast, fry for a few more minutes; heat the dish through.

Plate the stir fry on top of your rice and serve.  This makes 4 servings, so your MG’s is about 356!

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