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Chinese Chicken

12 Ounce chicken breasts skinned & boneless
1 Tablespoon vegetable oil
1 Cup broccoli florettes
1 Cup cauliflower florettes
1/2 Pound mushrooms; sliced
4 Green onion spears cut into 1" lengths
2 Tablespoon low-sodium soy sauce
3 Tablespoon dry sherry
1 Teaspoon gingerroot
1 Teaspoon arrowroot dissolved in 2 tablespoon water
1/4 Teaspoon sesame oil

Trim any fat from chicken and thinly slice diagonally
In a large non-stick fry pan or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked thoroughly
Remove with a slotted spoon and keep warm
Add broccoli and cauliflower, stir fry 2 minutes
Add mushrooms, green onions, soy sauce, sherry and gingerroot
Stir-fry 2 minutes
Add dissolved arrowroot, sesame oil, peanuts and chicken
Cook until heated

Food Exchange per serving: 3 1/2 LOW/FAT MEAT EXCHANGES + 2 VEGETABLES EXCHANGES
CAL: 256; CHO: 72mg; CAR: 9g; PRO: 30g; SOD: 385mg; FAT: 10g; 

Courtesy Light and Easy Diabetes Cuisine by Betty Marks

Serves 4