Chicken Stir-Fry (Hl)

1 pound boneless chicken cutlets -- cut into 1-inch

-- slices 1/3 cup low-sodium soy sauce

1 tablespoon grated ginger

4 teaspoons olive oil

3 cloves crushed garlic

2 cups broccoli florets

1 cup carrots -- thinly sliced

1 cup homemade chicken stock or low-sodium

-- bouillon 1 cup snow peas

1 cup fresh mushrooms -- sliced

1 cup red or green peppers -- sliced into thin

-- strips salt and pepper to taste

Marinate chicken with soy sauce and ginger for several hours in the refrigerator stirring occasionally. In a large non-stick skillet, heat olive oil over medium heat. Add garlic and saute 2 minutes. Add chicken with marinade, broccoli and carrots and cook until chicken loses its pink colour. Add chicken broth, snow peas, mushrooms and peppers. Cover and reduce heat to low. Cook 15 minutes, stirring frequently. Season with salt and pepper.

Serving size: 1/4 of recipe

Nutritional information per serving: 285 Calories

(Courtesy of Weigh Less, Live Longer)

Busted by Gail Shermeyer <4paws@netrax> on 199724,,