| 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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