Chicken And Sweet Pepper Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-cal, Main dish, Oriental | 4 | Servings | |
INGREDIENTS
| 18 | oz | Boned Chicken Breast halves |
| 1 | T | Dry Sherry |
| 2 | Med green/sweet red peppers* | |
| 1 | T | Cooking Oil |
| 8 | oz | Can Bamboo Shoots, drained |
| 1 | t | Cornstarch |
| 3 | T | Soy Sauce |
| Med Onion, cut into wedges | ||
| 1 1/2 | c | Sliced fresh Mushrooms |
| 1 | t | Grated Gingerroot |
| 1/4 | c | Chicken Broth |
INSTRUCTIONS
thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 108.4mg
Sodium: 545.9mg
Potassium: 495.3mg
Carbohydrates: 4.8g
Fiber: 1.2g
Sugar: 1.8g
Protein: 42.3g