| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chicken Stir-Fry (Diabetic Recipe)

12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil

2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup caulifowerets
1/2 pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces

2 tablespoons low-sodium soy sauce

3 tablespoon dry sherry

1 teaspoon finely minced fresh ginger

1 teaspoon cornstarch dissolved in 2 tablespoons water

1/4 teaspoon sesame oil

1/4 cup dry-roasted peanuts

1. Trim any fat from chicken and thinly slice diagonally into 1-inch strips.
2. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm.
3. Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes.
4. Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.

Makes 4 servings.

Nutrition Information Per Serving: Calories 256, fat 10 g, cholesterol 72 mg, Protein 30 g, carbohydrate 9 g, sodium 30 mg.

Food Exchanges: 3 1/2 Low-Fat Meat, 2 Vegetables.