Garlic Chicken
Serve white steamed rice and stir fired vegetables.

Serves 4

• 4 boneless chicken breasts, cut in strips
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 tablespoons sodium reduced soy sauce
• 3 tablespoons brown sugar
• 1 1/2 cups low fat chicken broth
• 1 tablespoon cornstarch

Lightly brown chicken breast strips hot oil in a wok or nonstick skillet. Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of chicken broth. Stir to mix and return chicken to pan and cover. Simmer for a few minutes until the chicken is done (about 15 minutes).

With a slotted spoon remove chicken again and add remaining broth, which has been mixed with cornstarch. Bring to a boil to thicken and return chicken to the pan, coating it well.

Serve with any combination of fried veggies - broccoli, carrots, snow peas, bok choy, sliced waterchestnuts and hot steamed white rice.

Per Serving: 244 Calories; 5g Fat (20.2% calories from fat); 1g Saturated Fat; 44g Protein; 4g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 903mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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