Trim any fat from chicken and thinly slice diagonally. In a large
non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or
until cooked through. Remove with a slottled spoon and keep warm.
Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,
green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.
Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until
heated through.
Ease of preparation and colorul presentation make this dish another
favorite for entertaining. Serve with "Orange Rice" (Also in this
file)
Food Exchange per serving: 3 1/2 LOW/FAT MEAT EXCHANGES + 2
VEGETABLES EXCHANGES CAL: 256; CHO: 72mg; CAR: 9g; PRO: 30g; SOD:
385mg; FAT: 10g;
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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