| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 123 points, Poultry/stu, Vegetables | 2 | servings | |
INGREDIENTS
| 1/2 | c | Fat-free chicken broth |
| 1 | tb | Teriyaki sauce; low sodium |
| 1 | tb | Cornstarch |
| 1/2 | ts | Sugar; or honey |
| 1 | ts | Ginger root; minced |
| 2 | ts | Canola oil |
| 1/2 | lb | Chicken breasts; boneless and skinless, cubed |
| 2 | c | Broccoli florets |
| 1 | c | Baby carrots |
| 1 | ts | Sesame oil |
| 2 | c | Cooked rice; hot |
INSTRUCTIONS
Whisk together broth, teriyaki marinade, cornstarch and sugar. Stir-fry gingerroot in hot oil in a large skillet or wok for 1 minute. Add chicken and stir-fry until golden brown and cooked through, 5 to 7 minutes. Transfer chicken to a plate. Stir-fry broccoli and carrots in same skillet or wok for 3 minutes. Stir in sesame oil, chicken and broth mixture. Cover and cook for 5 to 7 minutes. Serve immediately over rice. Serves 2 POINTS: 10 According to the Cookbooklet Per serving about: 530 Calories, 9.2g Total Fat, 66 mg Cholesterol, 423 mg sodium, 7.3 g Dietary Fibre MC formatted and WW points added by hdeacey@sympatico.ca Recipe by: Recipe from Quick & Healthy Summer 1996 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 14, 1999, converted by MM_Buster v2.0l.
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