CRUNCHY CHICKEN STIR-FRY SALAD

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CRUNCHY CHICKEN STIR-FRY SALAD

Yield: 2 servings

Print Version: http://diabeticgourmet.com/recipes/html/619.shtml

Source: Diabetes Cookbook for Dummies

Get the book: http://diabeticgourmet.com/book_archive/details/88.shtml

Ingredients

- 1 tablespoon sesame oil

- 12 ounces boneless, skinless chicken breasts, sliced into strips

- 1/2 cup baby carrots

- 1/4 teaspoon garlic powder

- 1/8 teaspoon onion powder

- 1/8 teaspoon white pepper

- 1/4 teaspoon sesame seeds

- 1/2 cup broccoli florets

- 1/4 cup celery, small sliced diagonally

- 1/2 cup snap peas

- 1 tablespoon low-sodium teriyaki sauce

- 1 teaspoon low-sodium soy sauce

- 1/2 cup low-sodium chicken broth

- 1 cup blanched and roughly chopped Chinese bok choy

- 2 tablespoons slivered almonds

Directions

Heat a large skillet over medium-high heat.

Add the oil. Add the chicken strips, carrots, and garlic powder.

Saute until the chicken is lightly browned (about 7 minutes).

Add the onion powder, white pepper, sesame seeds, broccoli, and

celery. Cook and continue stirring until the vegetables are soft.

Lower the heat and add the snap peas, teriyaki sauce, soy

sauce, and chicken broth. Continue stirring. Simmer until

the liquid has reduced slightly.

Divide the bok choy between two plates. Spoon the chicken

mixture over the bok choy. Sprinkle the almonds on top.

Nutritional Information Per Serving:

Calories: 352; Protein: 40 g; Sodium: 403 mg;

Carbohydrates: 12 g; Cholesterol: 95 mg; Fat: 15 g;

Exchanges: 2 Vegetable, 6 Very Lean Meat, 2 Fat

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