Cook spaghetti according to package directions; drain.
Meanwhile, cut off and discard root end of bok choy. Cut leaves from stalk; coarsley chop and set aside. Cut stalks into 1 inch pieces.
In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm.
Stir-fry the bok choy stalks, celery, peppers and onion in remaining oil for 4 minutes. Add bok choy leaves; stir-fry for 2-4 minutes longer or until vegetables are crisp-tender. Stir in teriyaki sauce.
Add chicken and spaghetti; heat through.
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (21%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 65mg||20 %|
|Sodium 222.8mg||8 %|
|Potassium 1011.7mg||27 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 46.4g|
|Protein 37.6g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 420
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