Asian CHICKEN with SUGAR SNAPS

* LOW CARB - DOES DIET ALLOW SUGAR SNAPS?

Asian CHICKEN with SUGAR SNAPS

Table of Contents: CHICKEN

2 tsp. extra virgin olive oil, divided

4 boneless, skinless chicken breasts, cut into long strips

1 tsp. Tony Chachere’s Original Creole Seasoning

½ large sweet red pepper, cut into long strips

4 green onions, coarsely chopped including the green tops

2 medium garlic cloves, crushed

1 frozen (12-oz.) package Green Giant “Steamer” sugar snaps

½ tsp. ground ginger

1 T. teriyaki sauce

5 tsp. soy sauce

1/8 tsp. ground red pepper

Heat 1 tsp. of the olive oil in a large non-stick skillet until hot.  Add the chicken strips and quickly stir-fry until strips have browned; then lower heat and continue to stir-fry until the chicken is completely cooked.

Sprinkle the Tony Chachere’s Seasoning on the chicken and toss to blend.  Add to the cooked chicken, the remaining 1 tsp. olive oil, the sweet red pepper, green onions, garlic and frozen sugar snaps.  Gently mix to blend while cooking on medium heat.  Add all remaining

ingredients, and continue to gently stir-fry until vegetables are hot, cooked, and blended.  Do not overcook the sugar snaps.