Ingredients:
1 1/2 tsp peanut or vegetable oil
1 dried hot chili peppers
5 oz ground lean chicken
1 cup sliced onions
1 cup sliced mushrooms
1 cup red bell pepper strips
1 cup broccoli florets
1 garlic clove, minced
1 tsp minced pared gingerroot
1 cup chicken broth-ready to serve
1 tsp cornstarch
1/2 tsp chinese sesame oil
Instructions:
In 9-inch skillet or wok heat peanut oil; add chili peppers, if
using, and cook over medium-high heat for 30 seconds. Using a slotted
spoon, remove and discard chili peppers. If not using chili peppers,
add chicken, onions, mushrooms, bell pepper, broccoli, garlic and
gingerroot to skillet and cook over high heat, stirring quickly and
frequently, until chicken is no longer pink, 2 to 3 times.
In small mixing bowl, combine broth, cornstarach and sesame oil,
stirring to dissolve cornstarch. Stir into chicken-vegetable mixture
and cook, stirring constantly, until mixture comes to a boil. Reduce
heat to low and let simmer until thoroughly heated, about 5 minutes.
Per serving: 1 Fat, 2 Proteins, 4 Vegetables, 25 Optional Calories
Servings: 2
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.
"It's true that I did get the girl, but then my grandfather always said, Even a blind chicken finds a few grains of corn now and then." - Lyle Lovett
Ground Chicken Stir Fry Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
