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The Recipe Instructions |
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Ingredients
1 cup uncooked rice
2 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut 1/2"-wide stri
2 medium red bell peppers, cut thin strips
1/2 lb fresh asparagus, cut diagonally
into 1" pieces
1/2 cup bottled stir-fry sauce
Directions
Cook rice according to package directions. Keep hot.
Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry
chicken 3 to 4 minutes or until chicken is no longer pink in center. Stir
in bell peppers and asparagus; reduce heat to medium. Cover and cook 2
minutes or until vegetables are crisp-tender, stirring once or twice.
Stir in sauce. Serve immediately with rice.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 2 Vegetable.
Nutrition Facts: Calories 416; Calories from fat 22%; Total Fat 11g;
Saturated Fat 2g; Protein 31g; Carbohydrates 48g; Cholesterol 69mg;
Sodium 1128mg; Dietary Fiber 2g.
Comments: For stir-frying, select thin stalks of asparagus and cut them on
the diagonal -- they will cook more quickly.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 214 Calories; 8g Fat (35.5% calories
from fat); 28g Protein; 6g Carbohydrate; 2g Dietary Fiber; 66mg
Cholesterol; 76mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Chicken And Asparagus Stir-Fry Recipe brought to you by Diet Recipes To-Go
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