Serves: 4
Total Calories: 1,525
1. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.
2. In medium nonstick skillet over medium-high heat, stir-fry chicken in 2 batches until browned. Set chicken aside.
3. Add remaining broth and vegetables. Heat to a boil. Reduce heat to low.
4. Cover and cook 5 minutes or until vegetables are tender-crisp.
5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice. If desired, garnish with radishes and red pepper.
EXCHANGES
3 1/2 Starch
1 Vegetable
3 Meat, very lean
PYRAMID SERVINGS
3 1/2 Starch
1 Vegetable
1 Meat
NUTRITION FACTS
Calories 404
Calories from Fat 31
Fat 3 g
Saturated Fat 1 g
Cholesterol 69 mg
Sodium 560 mg* ( >400 mg)
Carbohydrate 59 g
Dietary Fiber 4 g
Sugars 6 g
Protein 32 g
Recipe provided courtesy of Campbell Soup Company.
This Oriental Chicken And Vegetable Stir-Fry recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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