Spicy chicken and grape stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Packed brown sugar |
| 1 | teaspoon | Garlic salt |
| ½ | teaspoon | Crushed red chilies |
| ⅛ | teaspoon | Ground black pepper |
| 8 | ounces | Skinless boneless chicken breasts; *see note |
| 2 | teaspoons | Vegetable oil |
| 1 | cup | Sliced onions |
| 1 | cup | Red bell peppers |
| 1 | cup | Mushrooms |
| 1½ | cup | Seedless grapes |
| 2 | cups | Warm cooked rice |
Directions
Combine wine, lime juice, sugar, garlic salt, chilies and black pepper; mix well. Marinate chicken in mixture 1 hour. Stir-fry chicken in oil in nonstick wok or skillet until barely cooked. Add vegetables and stir-fry until crisp-tender. Add grapes and stir-fry until thoroughly heated. Serve on cooked rice. Makes 4 servings.
Nutritional Analysis Per Serving: 309 Cal., 17 g pro., 5 g far (13% Cal.
from fat), 48 g carb., 35 mg chol., 2.3 g fiber and 392 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet.
Notes: Time Savers: use pre-cut veggies and ready to each fillet of chicken. You'll need 8 to 10 ounces to serve 4. Cut the fillets into 2"x1/2"x1/4" strips.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997 : Fast Lowfat Fresh Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998