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Chinese Noodles W/ Chicken Stir-Fry

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail

CHINESE NOODLES WITH CHICKEN STIR-FRY
Exchanges
Yield: 8 servings

- Oriental-flavored vegetable cooking spray
- 1 pound boneless, skinless chicken breast, cut into strips
- 2 cups cubed, peeled sweet potatoes (1/2-inch cubes)
- 3/4 cup diagonally sliced green onions and tops
- 3 teaspoons minced garlic
- 1-2 teaspoons minced gingerroot
- 2 cups halved snow peas
- 1/2 cup chopped red, or green, bell pepper
- 3/4 cup reduced-sodium fat-free chicken broth
- 1-2 teaspoons tamari soy sauce
- 1-1/2 teaspoons cornstarch
- Salt and pepper, to taste
- 1-2 teaspoons toasted sesame seeds
- 1 package (8 ounces) fresh Chinese egg noodles, cooked, warm

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Stir-fry chicken until browned; remove from wok. Add potatoes, green onions, garlic, and gingerroot to wok; stir-fry 2 to 3 minutes. Cook, covered, over low heat until potatoes are almost tender, 10 to 12 minutes, stirring occasionally.

Add snow peas and bell pepper to wok; stir-fry over medium
heat until peas are crisp-tender, about 5 minutes. Stir in
chicken. Combine broth, soy sauce, and cornstarch; add to
work and heat to boiling. Boil, stirring constantly, until
thickened, about 1 minute. Season to taste with salt and pepper.

Spoon mixture into serving bowl; sprinkle with sesame seeds. Serve over noodles.

1/8 of recipe equals: Calories: 237, Fat: 1.8 g, Sodium: 95 mg, Protein: 17.6 g, Carbohydrate: 36.9 g, Cholesterol: 35 mg +++++ Exchanges: 1 Vegetable, 2 Bread/Starch, 1-1/2 Meat