Cantonese Chicken Stir Fry
Serve with brown rice if desired

Serves 4

1 1/2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
2 medium carrots, sliced (about 1 cup)
1/3 cup water
12 ounces bok choy or baby bok choy leaves, sliced into 1 1/2-inch strips, stems separated from leaves
1/3 pound (1 1/2 cups) snow or sugar snap peas

Sauce:
1/2 cup low-sodium chicken broth or water
1 tablespoon dry white wine
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1 teaspoon cornstarch
1 teaspoon olive oil
2 tablespoons minced scallions (white parts only)
1/2 tablespoons grated fresh ginger

Heat a wok or large skillet over high heat. Add 1 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Combine sauce ingredients together. Add the sauce and increase heat to high.

When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Per Serving: 250 Calories; 9g Fat (33.0% calories from fat); 1g Saturated Fat; 30g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 733mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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