| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Main dishes, Skillet din |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Skinless boneless chicken breast |
| 3/4 |
c |
Frozen Florida Orange Juice Concentrate; thawed |
| 1/3 |
c |
Reduced-sodium teriyaki sauce |
| 4 |
ts |
Cornstarch |
| 16 |
oz |
Loose-pack frozen stir-fry vegetables; sugar snap peas, carrots, onions and mushrooms |
|
|
Nonstick cooking spray |
| 3 |
c |
Hot cooked couscous |
|
|
Florida Orange Wedges; optional |
INSTRUCTIONS
Rinse chicken; pat dry with paper towels. Cut into bite-size pieces; set
aside. For sauce in a bowl stir together thawed concentrate, teriyaki
sauce, cornstarch, and 1/3 cup cold water; set aside. Cook vegetables in a
small amount of water until crisp-tender; drain. Keep warm.
Meanwhile, spray an unheated large skillet with nonstick coating. Preheat
over medium heat. Add half of the chicken; stir-fry for 2 to 3 minutes or
until tender and no longer pink. Remove and repeat with remaining chicken,
adding 1 to 2 teaspoons cooking oil, if necessary. Return all chicken to
skillet. Push chicken from center of skillet.
Stir sauce and add to center of the skillet. Cook and stir until the
mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve
immediately over vegetables and couscous. If desired, garnish with orange
wedges
Makes 4 to 5 servings.
WW Points: 6
Nutrition Facts per Serving: 425 cal., 30 g pro., 66 g carbo., 4 g total
fat (1 g sat. fat), 59 mg cholesterol, 7 g dietary fiber, 492 mg sodium.
Daily value: 129% vit. C, 81% vit. A, 26% folate, 23% thiamine, 12%
riboflavin, 56% niacin, 19% potassium.
Recipe by: Family Favorites Lighter & Easier
Posted to EAT-LF Digest by Gail <4paws@netrax.net> on Jan 11, 1999,
converted by MM_Buster v2.0l.
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