Yield: 2 servings Source: "Mix 'N Match Meals in
Minutes for People with Diabetes" Info:
http://diabeticgourmet.com/book_archive/details/13.shtml
INGREDIENTS
- 1/4 cup lite soy sauce
- 1/4 cup rice vinegar
- 1/4 cup dry sherry
- 2 tablespoons chopped fresh ginger
(or 2 teaspoons ground ginger)
- 3 medium cloves garlic, crushed
- 1/2 pound boneless skinless chicken breast, cut
into 1/2-inch pieces
- 2 teaspoons sesame oil
- 1 medium red bell pepper, sliced (1 cup)
- 1 teaspoon cornstarch - Salt and freshly ground
black pepper, to taste
- 1/4 cup unsalted cashew nuts
- 2 scallions
DIRECTIONS
Mix soy sauce, vinegar, sherry, ginger, and garlic
together in a small bowl. Add chicken and marinate
while you prepare the other ingredients.
Heat a wok or skillet over high heat and add oil.
Remove chicken from marinade with a slotted spoon,
reserving liquid. Add chicken to work and stir-fry
2 minutes. Remove to a plate.
Add red pepper and stir-fry 2 minutes.
Mix cornstarch with reserved marinade. Add marinade
and chicken to the wok and stir-fry 2 minutes with the
peppers.
Remove from heat. Add salt and pepper. Sprinkle cashew
nuts and scallions on top and serve over rice.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 371, Fat: 16 g, Cholesterol: 68 mg, Sodium:
1281 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g,
Sugars: 11 g, Protein: 30 g Diabetic Exchanges: 1-1/2
Carbohydrate, 4 Very Lean Meat, 3 Fat
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