Saucy Chinese Chicken
Terrific over steamed white rice and served with steamed vegetables.

Servings: 4

• 4 boneless chicken breasts, sliced in strips
• 3 cloves garlic, minced
• 4 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 1/2 cups chicken broth
• 1 tablespoon cornstarch

Lightly brown chicken strips in a small amount of oil. Remove chicken from pan and set aside. Add garlic, soy sauce, brown sugar and 1 cup of the chicken to the pan. Stir to combine well and return chicken to pan. Cover and simmer for a 15 to 20 minutes until the chicken is done.

Remove chicken from one more time. Mix cornstarch with remaining 1/2 cup chicken broth. Add to sauce in pan. Bring to a boil to thicken and return chicken to the pan and remove from heat. Serve immediately with white rice and steamed vegetables or a vegetable stirfry of broccoli, carrots, water chestnuts and snowpeas and bok choy

COOKS NOTE: This is also good using lean pork loin instead of chicken.

Per Serving: 178 Calories; 1g Fat (7.0% calories from fat); 1g Saturated Fat; 31g Protein; 11g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates.

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