| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Stir-fry, Cabbage, Chicken, Main dishes, Peppers | 4 | Servings | |
INGREDIENTS
| 2 | ts | Sesame seeds |
| 2 | lg | Boneless skinless chicken breast halves; cut in chunks |
| 1 | tb | Cornstarch |
| 2 1/2 | ts | Vegetable oil |
| 1 | lb | Bunch bok choy; stalks and, leaves cut in half lengthwise, then in pieces, crosswise,, leaves & stalks separated |
| 2 | sm | Bell peppers; cut in strips |
| 1/3 | c | Bottled stir-fry sauce |
| 1/3 | c | Orange juice |
| 1/3 | c | Water |
| 1 | ts | Orange peel |
INSTRUCTIONS
Toast the sesame seeds in large nonstick skillet over Medium heat. Set aside. Put chicken and cornstarch in ziptop bag. Seal; shake to coat. Heat 2 tsp. oil in same skillet. Add chicken and stir-fry 5 minutes until opaque in center. Remove to serving plate. Heat remaining oil in skillet. Add bok choy staks and peppers. Stir fry 5 minutes until almost crisp-tender. Add bok choy leaves, stir fry 2 minutes. mix remaining ingredients. Stir into skillet. Add chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds. Serves 4 Per serving: 191 calories, 5 grams fat, 49 mg. cholesterol, 605 mg. sodium Exchanges: 2/3 other car, 1 vegetable, 3 very lean meat, 1 fat. Recipe by: Woman's Day magazine, 11-1-97 Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@sojourn.com> on Jan 14, 1998
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