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Quick and easy, using store bought frozen stir fry veggies, just be sure you do not use the type with a sauce packet
- high sodium.
Ingredients:
1 pound boneless, skinless chicken breast, cut into this strips
2 tsp olive oil
1 pound bag frozen stir fry vegetables
1 cup cold water
1 Tbsp cornstarch
1 Tbsp ground ginger
1/4 tsp ground nutmeg
Procedure:
Heat oil in a large nonstick skillet or wok type pan. Add chicken and stir fry about 8 minutes, until lightly browned.
Add frozen stir fry vegetables and continue to cook and stir. Mix cornstarch, ground ginger and ground nutmeg into cold
water and set aside until the vegetables are just crisp tender and then stir cornstarch mixture into the pan. This will
thicken into a sauce in about 2 to 3 minutes. Serve immediately.
Serving Size: one fourth of recipe is approximately
205 calories, 40 g protein, 2 g fat (1/2 g saturated), 17 g carbohydrate, 126 mg sodium, 65 mg cholesterol
Diabetic Exchange - 5 lean meat, 1 bread/starch
4 servings
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