Ingredients
- 12 ounces boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 cup broccoli flowerets
- 1 cup cauliflowerets
- 1/2 pound mushrooms, sliced
- 4 green onions, cut in 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons dry sherry
- 1 teaspoon grated gingerroot
- 1 teaspoon arrowroot dissolved in 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 cup unsalted peanuts
Directions
- Trim any fat from chicken and thinly slice diagonally. In a large non-stick skillet or wok, heat oil and stir-fry chicken 3 to 4 minutes or until cooked through. Remove with a slotted spoon and keep warm. Add broccoli and cauliflower; stir-fry 2 minutes. Add mushrooms, green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes. Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated through.
Nutritional Information Per Serving:
Calories: 256
Fat: 10 grams
Sodium: 72 miligrams
Cholesterol: 385 miligrams
Protein: 30 grams
Carbohydrates: 9 grams
Diabetic Exchanges
3-1/2 Low-Fat Meat, 2 Vegetable
Source: Light and Easy Diabetes Cuisine