Ingredients
- 1 garlic clove (minced)
- 1 rice (cooked)
- 3/4 lb chicken breast
- 1 c green pepper
- 1 c sweet peppers (red)
- 1 c onion (sliced)
- 1 c mushrooms (fresh)
- 1/2 c low-sodium chicken broth
- 1/2 c celery (sliced)
- 3 tb low sodium soy sauce
- 2 tb dry wine (white)
- 1 tb soy oil
- 1 tb cornstarch
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
