Chicken And Asparagus Stir-Fry from Healthy Diabetic Recipes

Chicken And Asparagus Stir-Fry Recipe

Recipe Ingredients:

1 cup uncooked rice
2 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut 1/2"-wide strips
2 medium red bell peppers, cut thin strips
1/2 lb fresh asparagus, cut diagonally
into 1" pieces
1/2 cup bottled stir-fry sauce

Recipe Instructions:

Cook rice according to package directions. Keep hot.

Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is no longer pink in center. Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.

Stir in sauce. Serve immediately with rice.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 416; Calories from fat 22%; Total Fat 11g; Saturated Fat 2g; Protein 31g; Carbohydrates 48g; Cholesterol 69mg; Sodium 1128mg; Dietary Fiber 2g.

Comments: For stir-frying, select thin stalks of asparagus and cut them on the diagonal -- they will cook more quickly.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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