Chicken Stir-Fry

Makes 4 servings.


12 ounces skinless, boneless chicken breast
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup caulifowerets
½ pound fresh mushrooms, sliced
4 green onions, cut into 1-inch pieces
2 tablespoons low-sodium soy sauce
3 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon cornstarch dissolved in 2 tablespoons water
¼ teaspoon sesame oil
¼ cup dry-roasted peanuts


1. Trim any fat from chicken and thinly slice diagonally into 1-inch strips.
2. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm.
3. Add garlic and stir-fry for 15 seconds; add broccoli and cauliflower, stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger; stir-fry 2 minutes.
4. Add dissolved arrowroot, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.

Nutritional Info (per serving):

Calories 256
Fat 10g
Cholesterol 72mg
Protein 30g
Carbohydrate 9g
Sodium 30mg

Food Exchanges: 3½ Low-Fat Meat, 2 Vegetables provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

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