Low Carb Chicken Recipes
Chicken & Vegetable Stir Fry Recipe
This Chicken & Vegetable Stir Fry Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Chicken & Vegetable Stir Fry Recipe, is that they can
all be seen as diet recipes in one form or another.
Other sites of interest:
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Chicken & Vegetable Stir Fry
Ingredients:
1/3 cup chicken broth
2 tbsp sherry
1 tbsp low sodium soy sauce
1 tbsp cornstarch
1/8 tsp black pepper
2 whole chicken breasts
1 tbsp peanut oil
6 oz frozen snow peas, (drained)
1/4 lb mushrooms sliced
2 tbsp chopped green pepper
2 tbsp green onions
2 garlic cloves minced
1/4 tsp chopped ginger
Instructions:
IN A SHALLOW DISH, COMBINE CHICKEN BROTH,SHERRY,SOY SAUCE, CORNSTARCH AND
PEPPER. SPLIT, SKIN, AND DEBONE THE CHICKEN BREASTS. CUT INTO 1/2" PIECES.
ADD TO MIX IN PAN. TOSS WELL. REFRIGERATE FOR ABOUT ONE HOUR. IN A LARGE
SKILLET, OVER HIGH HEAT, HEAT OIL, ADD SNOW PEAS, MUSHROOMS
ONIONS,PEPPERS,GARLIC AND GINGER AND COOK FOR ABOUT FIVE MINUTES OR UNTIL
CRISP. REMOVE FROM SKILLET AND SET ASIDE. ADD CHICKEN AND MARINADE TO
SKILLET AND COOK FOR 10 MINUTES OR UNTIL CHICKEN IS TENDER AND SAUCE HAS
THICKENED. IN NEEDED ADD 1/4 CUP WATER TO THE SKILLET. RETURN VEGATABLES TO
SKILLET. COOK, STIRRING FREQUENTLY ABOUT 2 MINUTES VALUES PER SERVING:
CALORIES: 215 PROTEIN: 30 grams
Servings: 4
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I saw few die of hunger; of eating, a hundred thousand.
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