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Chicken Stir-Fry (Diabetic Recipe)




Source of Recipe


Marla


List of Ingredients




12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup caulifowerets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 cup dry-roasted peanuts
Trim any fat from chicken and thinly slice diagonally into 1-inch
strips.


Recipe



In a large non-stick skillet or wok, heat oil and stir-fry chicken 3
or 4 minutes or until cooked through and lightly browned. Remove; set
aside and keep warm.
Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower,
stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry
and ginger; stir-fry 2 minutes.
Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook
until heated through and sauce has thickened.
Makes 4 servings.

Nutrition information per serving: Calories 256, fat 10 g,
cholesterol 72 mg, Protein 30 g, carbohydrate 9 g, sodium 30 mg.

Food Exchanges: 3 1/2 Low-Fat Meat, 2 Vegetables.