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The Recipe Instructions |
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Ingredients
18 oz boned chicken breast halves
3 tbsp soy sauce
1 tbsp dry sherry
1 med onion, cut into wedges
2 med green/sweet red peppers*
1 1/2 cup sliced fresh mushrooms
1 tbsp cooking oil
1 tsp grated ginger root
8 oz can bamboo shoots, drained
1/4 cup chicken broth
1 tsp cornstarch
Directions
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a
bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a
cold wok or large skillet with Pam; preheat over medium-high heat.
Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add
mushrooms, stir-fry about 1 minute more or till veggies are
crisp-tender. Remove veggies from wok; set aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger
root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes
till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes
till no longer pink. Return all chicken, veggies, and bamboo shoots
to wok; push from center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add
to wok. Cook and stir till slightly thickened; toss gently to coat
chicken mixture. Serve while hot.
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Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat,
73 mg cholesterol, 613 mg sodium, 621 mg potassium.
Servings: 4
Diet Chicken And Sweet Pepper Stir-Fry Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes garlic, leeks and green onion) The onion and garlic range of vegetables is high in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer. Although there is little scientific proof available, allyl sulphides are also thought by many experts to reduce the symptoms of colds, arteriosclerosis and insomnia. Foods containing allyl sulfides also have a low calorie count, so should be included in every weight loss regime. |