Diabetic CHICKEN AND PEA POD STIR-FRY
Yield: 4 servings Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken Source: "The Complete Idiot's Guide to Terrific Diabetic Meals" Info: http://diabeticgourmet.com/book_archive/details/76.shtml INGREDIENTS - 2 tablespoons cornstarch - 1 teaspoon granulated sugar - 1 cup water - 1 tablespoon low-salt soy sauce - 1 tablespoon peanut oil - 1-1/2 cups julienne-cut carrot - 2 cups fresh snow pea pods or sugar snap peas, OR 1 (6 ounce) package frozen pea pods, thawed and drained - 3/4 cup sliced green onions - 2 tablespoons grated fresh gingerroot - 2-1/2 cups cubed (3/4-inch), cooked chicken breast DIRECTIONS In a small bowl, combine cornstarch and sugar, and blend well. Add water and soy sauce, blending until smooth. Set aside. Heat oil in a large skillet or wok over medium-high heat. Add carrots and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken and cornstarch mixture. Cook, stirring, until mixture thickens and is thoroughly heated. Nutritional Information Per Serving: Glycemic Index: 44, Glycemic Load: 5, Calories: 257, Carbohydrate: 14 g, Dietary Fiber: 2-1/2 g, Fat: 7 g, Cholesterol: 63 mg, Sodium: 211 mg Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to, and the Wisdom to know when to go home. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
