Flavorful stir-fry is tasty and satisfying
Serve this colorful Asian dish from the American Diabetes Association over rice for a satisfying entree.
1/2 c. vegetable stock or water
1/4 c. lemon juice
1 T. cornstarch
2 tsp. apple juice or dry sherry
2 tsp. light soy sauce
1 tsp. chili sauce
1 chicken-flavored bouillon cube, crushed OR 1 tsp. instant chicken bouillon granules
Chicken and Vegetables:
2 T. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, crushed
4 c. cut-up fresh vegetables such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery
2 T. Equal Spoonful or Granulated*
Hot cooked rice (optional)
*May substitute 3 packets Equal sweetener
For Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.
Heat oil in wok or heavy frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm.
Add vegetables. Cook and stir about 3 minutes or until heated through.
Return chicken to pan; add Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in Equal. Serve over rice, if desired.
Nutrition Information: calories: 243; total fat: 9 g; saturated fat: 1 g; cholesterol: 66 mg; sodium: 308 mg; total carbohydrate: 12 g; protein: 28 g.