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Crispy Chicken Stir Fry


3/4 lb chicken breast (boneless, skinless), cut in strips
3 tbsp low-sodium soy sauce
1 cup sliced onion
1 cup green pepper
1 cup sweet red peppers
1 cup fresh mushrooms
1 garlic clove, minced
1 tbsp soy oil
1/2 cup sliced celery
1 tbsp cornstarch
1/2 cup low sodium chicken broth
2 tbsp dry white wine
1 cooked rice

Combine chicken and soy sauce. Set aside 15 minutes to marinate. In
large skillet or wok, heat oil and garlic. Add vegetables and
stir-fry until tender crisp; remove from pan. Add soy sauce and
chicken and stir-fry for about 2 minutes or until done. Combine
cornstarch, chicken broth and wine. Return vegetables to wok or
skillet and add broth mixture. Cook and stir until thickened. Serve
with rice. Makes 4-6 servings.

(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4
grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium

Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias


Servings: 4



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