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Chicken Tarragon

1 Pound chicken breast boneless skinned
Juice of 1 lemon
1 Teaspoon sesame oil
2 Tablespoon low-sodium soy sauce
2 Clove garlic minced
2 Tablespoon water
2 Teaspoon dried leaf tarragon

Trim any fat from chicken; cut into cubes or thin slices
In a medium-size bowl combine soy sauce, water, lemon juice and chicken and marinate 15 minutes
In a non-stick pan or wok, heat oil and cook garlic 1 minute
Add chicken and stir-fry until cooked on all sides
Sprinkle in tarragon and pepper
Stir to combine

Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE
CAL: 164; CHO: 72mg; 
CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;

Courtesy Light and Easy Diabetes Cuisine by Betty Marks

Serves 4