| 1 tablespoon | Sesame oil |
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Minced ginger |
| 1 tablespoon | Minced scallions |
| 1 pound | Boneless, skinless, chicken breasts, sliced into strips |
| 1 cup | Broccoli spears |
| 1 cup | Julienned carrots |
| 1/2 pound | Green beans, chopped |
| 1/2 cup | Julienned red pepper |
| 3 | Heads baby bok choy, chopped |
| | Low sodium teriyaki sauce |
Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.