CHICKEN WITH TRI-COLORED PEPPERS

[April B.]

CHICKEN WITH TRI-COLORED PEPPERS

Yield: 4 servings


- 2 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into 2-inch strips
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 each small red, yellow, and green bell peppers,
seeded and sliced into 1-inch strips
- 1/2 cup fat-free, reduced-sodium chicken broth
- 2 tablespoons lite soy sauce
- 1 tablespoon white wine (optional)
- 1/2 teaspoon sesame oil
- 2 teaspoons cornstarch

DIRECTIONS

In a wok or heavy skillet over medium-high heat, heat
the canola oil. Add the chicken and saute for 2 minutes.
Add the onion and garlic and saute for 4-5 minutes more.

Remove the chicken and onion from the pan. Add the peppers
and saute for 5 minutes.

Combine the broth, soy sauce, white wine, sesame oil,
and cornstarch in a measuring cup and mix well.

Add the sauce to the peppers. Add the chicken and onions back
to the pan. Stir for 1-2 minutes until sauce has thickened.

Nutritional Information Per Serving (4 ounces chicken):
Calories: 204, Fat: 6 g, Cholesterol: 68 mg, Sodium: 425 mg,
Carbohydrate: 10 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 27 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat