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Ethnic - Chinese Chicken

Source of Recipe

from Light and Easy Diabetes Cuisine via the cooks wishes


List of Ingredients

4 boneless, skinless chicken breasts, (12oz.)
1 tbsp. vegetable oil
1 c. broccoli flowerets
1 c. cauliflower flowerets
1/2 lb. sliced mushrooms
4 scallions, (green onion), cut in 1" pieces
2 tbsp. low sodium soy sauce
3 tbsp. dry sherry
1 tsp. ginger
1 tsp. arrowroot dissolved in
2 tbsp. water
1/4 tsp. sesame oil
peanuts, optional


Recipe

Trim all fat from the chicken and thinly slice on a diagonal.
Dissolve arrowroot in the 2 tbsp. water. Set aside.
In a large non stick frying pan, or a wok, heat oil and stir fry the chicken 3 or 4 minutes or until cooked through.
Remove with a slotted spoon and keep warm.
Add broccoli and cauliflower, stir fry for 2 minutes.
Add mushrooms, green onions, soy sauce, sherry and ginger and stir fry for 2 minutes.
Add dissolved arrowroot, sesame oil, peanuts and chicken and cook until heated through.
Makes 4 servings.
Serve with Orange Rice.

Diabetic exchange per serving: 3 1/2 low/fat meat, 2 vegetable
Nutritional info: CAL: 256, CHO: 72mg, CAR: 9g, PRO: 30g, SOD: 385mg, FAT: 10g;