Lemon Chicken Stir-Fry from Healthy Diabetic Recipes

Lemon Chicken Stir-Fry Recipe

Recipe Ingredients:

1 tbsp oil
2 boneless skinless chicken breasts - (8 oz), cut into strips
2 garlic cloves, crushed
1 onion, thinly sliced
1 carrot, thinly sliced
1/2 cup thinly-sliced celery
1/2 cup sliced zucchini
8 snow peas
1/4 cup sliced green or red pepper
Lemon Sauce, (see below)
1 tsp Equal For Recipes
= (or 3 packets Equal sweetener
or 2 tablespoons Equal Spoonful)
=== LEMON SAUCE ===
1/2 cup vegetable stock
= (or water)
4 tbsp lemon juice
2 tsp cornstarch
2 tsp apple juice
= (or dry sherry)
2 tsp soy sauce
1 tsp chili sauce
1 chicken-flavored bouillon cube

Recipe Instructions:

Heat half of oil in wok or heavy frying pan. Cook and stir chicken and garlic until lightly browned. Set aside.

Add remaining oil to pan. Sauté vegetables about 3 minutes until heated through.

Return chicken to pan, add Lemon Sauce and cook until sauce is slightly thickened and bubbling. Stir in Equal. Stir until sauce boils and thickens. Serve over rice, if desired.

For the Lemon Sauce: Blend all ingredients in small bowl until smooth.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Meat, 4 Vegetable.

Nutrition Facts: Calories 287; Calories from Fat 28%; Total Fat 9g; Protein 30g; Carbohydrates 22g; Cholesterol 69mg; Sodium 1015mg; Dietary Fiber ??g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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