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Oriental Chicken Stirfry

Oh-so-easy, fresh, great tasting and chock full of anti inflammatory ingredients. Serve over brown rice (made in the microwave while you make the stirfry.   Enjoy!

 

Makes: 6 servings

1      pound boneless, skinless chicken breasts
1      tablespoon olive or canola oil
1      pound bag frozen mixed vegetables (broccoli, carrots and water chestnuts)
2      tablespoons reduced-sodium soy sauce
1/4   teaspoon pepper
2      tablespoons diced pimento
1      tablespoon cornstarch
1      cup ready-to-serve chicken broth

Cut chicken into 3/4-inch strips and set aside.  Heat oil in a large nonstick skillet on medium heat.  Add chicken; stirfry until it loses its pink color.  Add mixed vegetables, soy sauce, pepper and pimento.


In a separate bowl, combine cornstarch and chicken broth; stir well.  Add broth mixture to chicken and vegetables, stirring until thickened.Reduce heat to low; cover pan and simmer 5 minutes.

Nutrient analysis: 1 portion (1/6 recipe): 171 Calories, 22 g Protein, 9 g Carbohydrate, 5 g Fat, 1 g Sat Fat, 57 mg Cholesterol, 385 mg Sodium, 3 g Fiber

Exchanges: 2 vegetables, 2 1/2 lean meats  or 1/2 Carb Choice