Ingredients

• 4 ounces chicken breast, boneless/skinless, cut into strips
• 3 to 4 large shrimp, whole, cleaned & tails removed
• 1/4 cup water chestnuts, Sliced
• 2 tbsp slivered almonds
• 2 tbsp green onions, sliced
• 1 tbsp each minced ginger root & garlic
• 2 tbsp lime juice
• 1 tsp orange juice
• 1 tsp reduced-sodium soy sauce
• 2 cups watercress, remove bottom 2 inches
• 1 cup spinach, Cleaned
• 1/2 cup bean sprouts
• 2 Tsp sesame oil
• non-stick cooking spray

Preparation

• Heat a nonstick skillet coated with nonstick cooking spray over medium heat.
• Add green onion, garlic, ginger root and saute for 1 minute.
• Add chicken and stir-fry 3 to 4 minutes, until the chicken is almost done.
• Add the lime juice, orange juice, soy sauce, slmonds and water chestnuts and bring to a simmer.
• Add shrimp and cook for an additional 2 minutes or until shrimp is done.
• Remove mixture from pan and add sesame oil to pan and heat over medium high heat.
• Add watercress, spinach and bean sprouts and saute 4 to 5 minutes.
• Place asian greens on plate & cover with chicken & shrimp mixture.

Nutrition Facts

Servings Per Recipe: 1

• * Calories 370
• * Total Fat (g) 18
• * Saturated Fat (g) 1
• * Cholesterol (mg) 10
• * Sodium (mg) 90
• * Carbohydrate (g) 17
• * Protein (g) 37

* Percent Daily Values are based on a 2,000 calorie diet