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I can already say yummy just by reading about it! I'll definitely give it a try!
I'm starting my ticker over with going low carb.
"Little by little whittling my middle!"
I'll try this one next week. Sounds yummy!
What you see depends on what you're looking for. Source Unknown
What lies behind us and what lies before us are tiny matters compared to what lies within us.Ralph Waldo Emerson
This sounds great. I'll have to try it. I love doign stir-frys. Thanks for the recipe.
Sounds very good. Worth a try.
wow, that sounds yummy, well except the broccoli LOL I'll sub zucchini or something :) thank you for this!
I fixed this for dinner tonight & it was really good. It was lower in Calories then other stir-fry recipes. I ate mine without rice because I didn't want the additional carbs.
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice
In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.
Nutritional Analysis: One serving (1 cup stir-fry mixture; calculated without rice) equals 243 calories, 5 g fat (1 g saturated fat), 66 mg cholesterol, 470 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.