Spicy Chicken with Peppers
Yield: 6 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
Info: http://diabeticgourmet.com/book_archive/details/74.shtml
INGREDIENTS
- 1 tablespoon peanut oil
- 3 garlic cloves, minced
- 3 small red chili peppers, minced
- 3 chicken breasts, boned, skinned,
halved, and cut into 2-inch pieces
- 2 tablespoons low-fat, low-sodium chicken broth
- 1 each small red and green pepper, sliced thin
- 1 cup sliced celery
- 1/2 cup sliced scallions
- 1 tablespoons lite soy sauce
DIRECTIONS
In a wok, heat the oil over medium-high.
Add the garlic and chili peppers and stir-fry for 30 seconds. Do not let the
mixture burn.
Add the chicken and stir-fry for 5-8 minutes until it is opaque. Push the
chicken up on the sides of the wok.
Add the chicken broth to the wok. Stir-fry the peppers for 4 minutes. Add
the celery and scallions and stir-fry for 2 minutes.
Push the chicken back to the center of the wok.
Add the soy sauce. Cover and steam for 2 minutes.
Nutritional Information Per Serving (1 cup / 3 ounces chicken):
Calories: 190, Fat: 6 g, Cholesterol: 73 mg, Sodium: 185 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 28 g Diabetic
Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Fat
There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."
~Blessings, Sugar
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