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eyeliam 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon cooking oil
1 cup chopped green pepper
1 cup carrots, sliced like coins
1/2 cup chopped onion
1 minced clove garlic
1 cup low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons cooking sherry
1/2 teaspoon ground ginger
1 8-ounce can unsweetened pineapple chunks, drained
5 cups hot cooked rice
1 tablespoon low-sodium soy sauce
Heat oil in a large non-stick skilled over medium-high heat. Add chicken and stir-fry for 5 minutes or until chicken is browned. Add green pepper, carrots, onion and garlic, and stir-fry for 2 minutes. Combine broth, soy sauce, cornstarch, brown sugar, sherry and ginger; stir well. Add broth mixture and pineapple to skillet, bring to a boil and cook for 1 minute or until mixture is thickened and bubbly, stirring constantly. Serve over rice. Makes 8 servings
Nutritional Information (1 serving):
Calories: 307
Carbohydrates: 48 grams
Protein: 18 grams
Fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 36 mg
Fiber: 2 grams
Sodium: 185 mg
Potassium: 314 mg
Calcium: 37 mg
Exchanges: 3 starch, 1 lean meat
Reprinted with the permission of the South Dakota Department of Health.
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