CHICKEN STIR FRY

1 Cup Celery, diced 1 Cup Carrots, sliced 1 Cup Onion, chopped 4 Tablespoons Oil 2/3 Cup Each Green, Red and Yellow Pepper, chopped ¾ Pounds Chicken Breasts, cubed ½ Pound Mushrooms, chopped 1 Can (8 OZ) Water Chestnuts, sliced 1 ½ Cup Chicken Broth

2 Tablespoons Reduced Sodium Soy Sauce 2 Tablespoons Balsamic Vinegar 1 Tablespoon Chili Sauce 2 Teaspoons Brown Sugar 2 Garlic Cloves, minced ¼ Teaspoon Cayenne Pepper ¼ Teaspoon Ginger 2 Tablespoons Cornstarch ¼ Cup White Wine 3 Cups Hot Rice, cooked

In a large skillet add the first 5 ingredients and sauté for 2 minute. Add the chicken and next 2 ingredients. Sauté for 4 minutes. Add the next 8 ingredients to the pan. Bring to a boil. Combine the cornstarch and wine together, and add. Stir until it thickens. Serve over the rice.

SERVINGS 6; CALORIES 342; FAT 11g; PROTEIN 18g; CARBS 41g; FIBER 4 g; CHOL 34mg SODIUM 529 mg SERVING SIZE= 1 Cup Mixture, 1/2 Cup Rice

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/03/01