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Chinese Chicken

Source of Recipe

From Nancy S. at Diabetic Recipe Swap Message Board
Exchanges
Serves 4

12 oz boneless skinless chicken breasts
1 TBSP canola oil
1 cup broccoli flowerets
1 cup cauliflowerets
1/2 pound mushrooms, sliced
4 green onions, cut in 1" pieces (with tops)
2 TBSP low-sodium soy sauce
3 TBSP dry sherry or red wine
1 tsp grated ginger root
1 tsp arrowroot dissolved in 2 TBSP water)
1 tsp sesame oil
1/4 cup unsalted peanuts

Trim any fat from chicken and thinly slice diagonally.

In a wok or non-stick 12" skillet, heat oil and stir-fry chicken 3 to 4 minutes or until cooked through. Remove with a slotted spoon and keep warm.

Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger root; stir fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated through, about 3 minutes.

Per Serving: Calories 256; Fat 10gm; Carbohydrates 9gm; Protein 30gm; Sodium 385mg; Cholesterol 72mg. ++++ Exchanges: 3-1/2 low-fat meat, 2 vegetable