Diabetic SUGAR SNAP PEA STIR-FRY WITH CHICKEN
Yield: 4 servings Serving Size: 3-4 ounces chicken, 3/4 cup vegetables Source: "Express Lane Diabetic Cooking" Info: http://diabeticgourmet.com/book_archive/details/9.shtml INGREDIENTS - 1 (1 pound) bag sugar snap pea stir-fry mix - 1 tablespoon sesame oil - 1 pound boneless, skinless chicken breasts, cut into 2-inch strips - 1-1/2 cups shredded cabbage - 1 (8 ounce) can sliced water chestnuts, drained - 1 cup lite teriyaki sauce, divided - 2 tablespoons sesame seeds, toasted DIRECTIONS Heat the sesame oil in a wok over medium-high heat. Add the chicken and cabbage. Cook for 3-5 minutes, stirring constantly. Add the water chestnuts, vegetables, and 1 tablespoon of teriyaki sauce. Cover and cook for 5-7 minutes. Uncover, add remaining teriyaki sauce, and heat through. Sprinkle sesame seeds on top before serving. Nutritional Information Per Serving: Calories: 327, Fat: 9 g, Cholesterol: 68 mg, Sodium: 1378 mg, Carbohydrate: 26 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 32 g Diabetic Exchanges: 2 Carbohydrate, 4 Very Lean Meat, 1/2 Fat Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
