| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Main dish, Chinese, Diabetic | 4 | Servings |
INGREDIENTS
| 2 | Chicken breasts,boneless | |
| 1/3 | c | PACE Picante Sauce * |
| 2 | tb | Soy sauce |
| 1 | tb | Water |
| 1 | tb | Cornstarch |
| 1/2 | ts | Sugar or sugar substitute |
| 3 | tb | Veg. oil (optional) |
| 1 | Onion, cut into thin wedges | |
| 2 | Garlic cloves, minced | |
| 1 | tb | Ginger,(fresh if possible) |
| 2 | c | Broccoli flowerets |
| 1 | Pepper, any color,chopped |
INSTRUCTIONS
Cut chicken into 1/2 - 1" cubes. Combine picante sauce, soy sauce, water, cornstarch, and sugar or sugar substitute in small bowl; set aside. Heat 2 T oil (or spray non-stick pan with cooking spray) in large skillet on high heat. Add chicken and stir-fry 3-4 minutes or until cooked. Add remaining oil (optional),onion, garlic, ginger, broccoli, peppers. Stir-fry 3 minutes or until vegetables are crisp-tender. Add picante sauce mixture; stir-fry about 1 minute or until sauce thickens. * Any bottled picante sauce can be used, or if you have a recipe you can use your own. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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