Chicken with Tri-Colored Peppers
2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, cut into 2-inch strips
1/2 cup diced onion
2 cloves garlic, minced
1 each small red, yellow, and green bell peppers, seeded and sliced into
1-inch strips
1/2 cup fat-free, reduced-sodium chicken broth
2 tablespoons lite soy sauce
1 tablespoon white wine (optional)
1/2 teaspoon sesame oil
2 teaspoons cornstarch
In a wok or heavy skillet over medium - high heat, heat the canola oil.
Add the chicken and saute for 2 minutes. Add the onion and garlic and
saute for 4 - 5 minutes more.
Remove the chicken and onion from the pan. Add the peppers and saute for
5 minutes.
Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in
a measuring cup and mix well.
Add the sauce to the peppers. Add the chicken and onions back to the pan.
Stir for 1-2 minutes until sauce has thickened.
Makes: 4 servings
Nutritional Information Per Serving: Calories: 204, Fat: 6 grams,
Sodium: 425 milligrams, Cholesterol: 68 milligrams,
Protein: 27 grams, Carbohydrates: 10 grams
Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat
Darlene
--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.
Posted by: Darlene BC <dsharple@shaw.ca>
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