Crispy chicken stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chicken breast (boneless, skinless) cut in strips |
| 3 | tablespoons | Low-sodium soy sauce |
| 1 | cup | Sliced onion |
| 1 | cup | Green pepper |
| 1 | cup | Sweet red peppers |
| 1 | cup | Fresh mushrooms |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Soy oil |
| ½ | cup | Sliced celery |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Low sodium chicken broth |
| 2 | tablespoons | Dry white wine |
| Cooked rice | ||
Directions
Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings.
(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/⅘ grams saturated fat/24 mg cholesterol/340 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias