| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breast; boneless skinned |
| 2 | tb | Low-sodium soy sauce; |
| 2 | tb | Water |
| Juice of 1 lemon | ||
| 1 | ts | Sesame oil; |
| 2 | cl | Garlic; minced |
| 2 | ts | Dried leaf tarragon; |
INSTRUCTIONS
Trim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes. In a non-stick pan or wok, heat oil and cook garlic 1 minute. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo and Pignoli" and "Minted Tomato Saute". Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO: 72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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