Whisk broth and cornstarch in small saucepan until cornstarch is completely dissolved. Add the teriyaki sauce, ginger, garlic powder, honey and pepper to taste. Whisk to combine. Cook mixture on medium - low heat whisking constantly until it comes to a boil and thickens. Remove from heat and cover.
In large saute pan heat oil over high heat. Add the carrots and mushrooms and stir fry 2 minutes. Add the snow peas and water chestnuts and stir fry about 1 min more. Add chicken and stir fry one minute more. Add the warm sauce and toss to coat and heat through.
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 144 (49%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 56mg||17 %|
|Sodium 963.3mg||33 %|
|Potassium 712.5mg||19 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 16.7g|
|Protein 18.2g||26 %|
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Calories per serving: 291
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