Serves 4

1 bunch (about 1-1/4 pounds) Bright Lights®
2 tablespoons vegetable oil, divided
2 boneless skinless chicken breasts, (about 12 ounces), cut in half lengthwise, then into 1/4-inch slices
1 small onion, cut into half-moon slices
8 ounces snow peas, trimmed
4 cloves garlic, minced
1/2 cup teriyaki pineapple glaze
1 teaspoon salt
1/2 cup roasted cashew nuts

1. Rinse Bright Lights®, remove stems and cut stems into 2-inch long matchsticks; set aside. Cut leaves in half along the spine, stack them and cut them into 1/4-inch ribbons; set aside.

2. In a large skillet over high heat, heat 1 tablespoon oil until hot. Sauté chicken for 4 to 5 minutes or until no longer pink. Add Bright Lights® stems that you cut into matchsticks, the onion, snow peas and minced garlic and stir-fry for 3 minutes. Add teriyaki pineapple glaze, toss to coat and cook for an additional 2 minutes or until everything is tender.

3. Meanwhile in another large skillet or wok over medium heat, heat remaining 1 tablespoon oil until hot. Add the Bright Lights® leaf ribbons and salt; sauté for 2 minutes or until slightly wilted. Arrange on a serving platter and top with chicken and veggie mixture. Garnish with cashews and enjoy!