Stir-Fry Chicken with Snow Peas
Serve with rice.

Serves 4

• 1 1/2 pounds boneless skinless chicken breast, cut into strips
• 1 teaspoon oil
• 1 small onion, chopped
• 1 carrot, julienned
• 1 small green pepper, sliced
• 1 cup fresh mushrooms, sliced
• 1 cup chicken broth
• 3 teaspoons cornstarch
• 3 teaspoons light soy sauce
• 1/2 teaspoon ground ginger
• 2 cups fresh snow peas, trimmed

In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
Remove chicken and keep warm.

Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
In small bowl, mix broth, cornstarch, soy sauce, and ginger.

Add to skillet; cook and stir till thickened and bubbly. Return chicken to skillet with peapods; stir until coated and heated through.

Per Serving: 249 Calories; 1g Saturate Fat; 3g Fat (12.6% calories from fat); 44g Protein; 10g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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