CHICKEN WITH TRI-COLORED PEPPERS
Yield: 4 servings "The Diabetes Food and Nutrition Bible" by Hope Warshaw INGREDIENTS - 2 teaspoons canola oil - 1 pound boneless, skinless chicken breasts, cut into 2-inch strips - 1/2 cup diced onion - 2 cloves garlic, minced - 1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips - 1/2 cup fat-free, reduced-sodium chicken broth - 2 tablespoons lite soy sauce - 1 tablespoon white wine (optional) - 1/2 teaspoon sesame oil - 2 teaspoons cornstarch DIRECTIONS In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and saute for 2 minutes. Add the onion and garlic and saute for 4-5 minutes more. Remove the chicken and onion from the pan. Add the peppers and saute for 5 minutes. Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well. Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened. Nutritional Information Per Serving (4 ounces chicken):Calories: 204, Fat: 6 g, Cholesterol: 68 mg, Sodium: 425 mg,Carbohydrate: 10 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 27 g Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat " In the darkness, there is wonders of light that cannot be seen with the human eye " -Sugar --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
