Chicken with Teriyaki Vegetables

Chicken with Teriyaki Vegetables 4 boneless skinless chicken breasts 1 teaspoon vegetable oil 1 teaspoon crushed garlic 1 large sweet red pepper, sliced thinly 1 cup snow peas, trimmed Marinade: 3 tablespoons sherry 3 tablespoons brown sugar 2 tablespoons water 2 tablespoons soya sauce 2 tablespoons vegetable oil 1 1/2 teaspoons minced ginger root Marinade: In medium bowl, combine sherry, sugar, water, soya sauce, oil and ginger. Set aside. Preheat oven to 425F. Spray a baking dish with nonstick vegetable spray. Place chicken between 2 sheets of waxed paper; pound until thin and flattened. Add to bowl and marinate for 30 minutes. Remove chicken and place in baking dish. Pour marinade into saucepan; cook for 3 to 4 minutes or until thickened and syrupy. Set 2 tablespoons aside; brush remainder over chicken. Cover and bake for 10 to 15 minutes or until no longer pink inside. Meanwhile, in large nonstick skillet, heat oil; saute garlic, red pepper and snow peas for 2 minutes. Add reserved marinade; cook for 2 minutes, stirring constantly. Serve over chicken. Serves 4. Nutritional Information per serving: Calories: 243, Fat: 10 g, Carbohydrate: 17 g, Fiber: 1 g, Sodium: 536 mg, Cholesterol: 48 mg Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 2/3 Other Carbohydrate