| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
California |
Grapes, Meat |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Packed brown sugar |
| 1 |
ts |
Garlic salt |
| 1/2 |
ts |
Crushed red chilies |
| 1/8 |
ts |
Ground black pepper |
| 8 |
oz |
Skinless boneless chicken breasts; *see note |
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Sliced onions |
| 1 |
c |
Red bell peppers |
| 1 |
c |
Mushrooms |
| 1 1/2 |
c |
Seedless grapes |
| 2 |
c |
Warm cooked rice |
INSTRUCTIONS
Combine wine, lime juice, sugar, garlic salt, chilies and black pepper; mix
well. Marinate chicken in mixture 1 hour. Stir-fry chicken in oil in
nonstick wok or skillet until barely cooked. Add vegetables and stir-fry
until crisp-tender. Add grapes and stir-fry until thoroughly heated. Serve
on cooked rice. Makes 4 servings.
Nutritional Analysis Per Serving: 309 Cal., 17 g pro., 5 g far (13% Cal.
from fat), 48 g carb., 35 mg chol., 2.3 g fiber and 392 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA. Pamphlet.
Notes: Time Savers: use pre-cut veggies and ready to each fillet of
chicken. You'll need 8 to 10 ounces to serve 4. Cut the fillets into
2"x1/2"x1/4" strips.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar
Recipe by: California Grapes 1997 : Fast Lowfat Fresh
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
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