Chicken Stir-Fry With Noodles

• 8 ounces uncooked whole wheat spaghetti
• 1/2 head bok choy (about 1 pound)
• 2 tablespoons canola oil, divided
• 1 pound boneless skinless chicken breasts, cubed
• 1 celery rib, sliced
• 1/2 cup coarsely chopped green pepper
• 1/2 cup coarsely chopped sweet red pepper
• 1/3 cup coarsely chopped onion
• 6 tablespoons reduced-sodium teriyaki sauce

1. Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan.
3. Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

whole wheat spaghetti, choy, canola oil, chicken breasts, celery, green pepper, sweet red pepper, onion, teriyaki sauce

Taken from www.tasteofhome.com/recipes/chicken-stir-fry-with-noodles/ (may not work)