1 (14 ½ oz.) can ready-to-serve fat-free chicken broth with less sodium

½ cup water

1 cup uncooked bulgur

2 (4-ounce) pkg. refrigerated teriyaki-marinated boneless chicken breasts, cut into ½ inch pieces

1 Tablespoon brown sugar

¼ teaspoon crushed red pepper flakes

1 Tablespoon oil

1 Tablespoon soy sauce

1 medium red bell pepper, chopped

1 (6-ounce) package chopped dried fruit bits

1 (8-ounce) can sliced water chestnuts, drained

In medium saucepan, bring broth and water to a boil. Add bulgur; return to a boil. Reduce heat; cover and simmer about 20 minutes or until bulgur is tender and liquid is absorbed.

Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until no longer pink. Remove chicken from skillet; place in large bowl. Set aside.

To quickly cool bulgur, line cookie sheet with foil. Fluff cooked bulgur with fork; spread evenly in thin layer on foil-lined sheet. Cool 3 to 4 minutes. Meanwhile, in small bowl, combine brown sugar, red pepper flakes, oil and soy sauce; beat with wire whisk until well blended.

In large bowl, containing chicken, add cooled bulgur, bell pepper, fruit bits, water chestnuts and soy sauce mixture; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

Makes four 1 ½ cup servings

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