Spicy chicken and grape stir-fry

4 Servings

Ingredients

Quantity Ingredient
¼ cup Dry white wine
2 tablespoons Fresh lime juice
1 tablespoon Packed brown sugar
1 teaspoon Garlic salt
½ teaspoon Crushed red chilies
⅛ teaspoon Ground black pepper
8 ounces Skinless boneless chicken breasts; *see note
2 teaspoons Vegetable oil
1 cup Sliced onions
1 cup Red bell peppers
1 cup Mushrooms
1½ cup Seedless grapes
2 cups Warm cooked rice

Directions

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@...> on Mar 07, 1998

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