Chinese chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Chicken breasts; skinned & boneless |
| 1 | tablespoon | Vegetable Oil; |
| 1 | cup | Broccoli flowerettes; |
| 1 | cup | Caulifowerets; |
| ½ | pounds | Mushrooms; sliced |
| 4 | Green onion; cut in 1\" pieces | |
| 2 | tablespoons | Low-sodium soy sauce |
| 3 | tablespoons | Dry sherry; |
| 1 | teaspoon | Gingerroot |
| 1 | teaspoon | Arrowroot dissolved in + |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Sesame oil; |
Directions
Trim any fat from chicken and thinly slice diagonally. In a large non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through. Remove with a slottled spoon and keep warm.
Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.
Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated through.
Ease of preparation and colorul presentation make this dish another favorite for entertaining. Serve with "Orange Rice" (Also in this file)
Food Exchange per serving: 3½ LOW/FAT MEAT EXCHANGES + 2 VEGETABLES EXCHANGES CAL: 256; CHO: 72mg; CAR: 9g; PRO: 30g; SOD: 385mg; FAT: 10g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master