| 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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