Ingredients:
3/4 lb chicken breast (boneless, skinless), cut in strips
3 tbsp low-sodium soy sauce
1 cup sliced onion
1 cup green pepper
1 cup sweet red peppers
1 cup fresh mushrooms
1 garlic clove, minced
1 tbsp soy oil
1/2 cup sliced celery
1 tbsp cornstarch
1/2 cup low sodium chicken broth
2 tbsp dry white wine
1 cooked rice
Instructions:
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
Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)
Crispy Chicken Stir-Fry Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
