Chicken & Red PepperStir Fry
Serve with a Side of Steamed Broccoli

Serves 4

3 3/4 teaspoons cornstarch, divided
2 tablespoons reduced sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted peanuts
2 teaspoons canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

Heat a large nonstick skillet over medium-high heat. Add peanuts to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

Per Serving (1 cup): 233 Calories; 8g Fat (32.3% calories from fat); 1g Saturated Fat; 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 392mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.


 

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2001 - 2013