| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken-pl, Skillet-pl |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken cutlets, cut into 1-inch slices |
| 1/3 |
c |
Low-sodium soy sauce |
| 1 |
tb |
Grated ginger |
| 4 |
ts |
Olive oil |
| 3 |
|
Cloves crushed garlic |
| 2 |
c |
Broccoli florets |
| 1 |
c |
Carrots, thinly sliced |
| 1 |
c |
Homemade chicken stock or low-sodium bouillon |
| 1 |
c |
Snow peas |
| 1 |
c |
Fresh mushrooms, sliced |
| 1 |
c |
Red or green peppers, sliced into thin strips |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Marinate chicken with soy sauce and ginger for several hours in the
refrigerator stirring occasionally. In a large non-stick skillet, heat
olive oil over medium heat. Add garlic and saute 2 minutes. Add chicken
with marinade, broccoli and carrots and cook until chicken loses its pink
colour. Add chicken broth, snow peas, mushrooms and peppers. Cover and
reduce heat to low. Cook 15 minutes, stirring frequently. Season with salt
and pepper.
Yield: 4 servings
Serving size: 1/4 of recipe
Nutritional information per serving: 285 Calories
(Courtesy of Weigh Less, Live Longer)
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax> on 199724,,
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE147 Posted to MC-Recipe Digest
V1 #640 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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