Side Pannel
Crispy Chicken Stir-Fry
Ingredients List
- 3/4 lb Chicken breast
- -(boneless, skinless)
- - cut in strips
- 3 tb Low-sodium soy sauce
- 1 c Sliced onion
- 1 c Green pepper
- 1 c Sweet red peppers
- 1 c Fresh mushrooms
- 1 Garlic clove; minced
- 1 tb Soy oil
- 1/2 c Sliced celery
- 1 tb Cornstarch
- 1/2 c Low sodium chicken broth
- 2 tb 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/.8 grams saturated fat/24 mg cholesterol/340 mg sodium
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/.8 grams saturated fat/24 mg cholesterol/340 mg sodium
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