Crispy chicken stir-fry

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Chicken breast (boneless, skinless) cut in strips
3 tablespoons Low-sodium soy sauce
1 cup Sliced onion
1 cup Green pepper
1 cup Sweet red peppers
1 cup Fresh mushrooms
1 Garlic clove; minced
1 tablespoon Soy oil
½ cup Sliced celery
1 tablespoon Cornstarch
½ cup Low sodium chicken broth
2 tablespoons Dry white wine
Cooked rice

Directions

Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings.

(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/⅘ grams saturated fat/24 mg cholesterol/340 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias

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