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Post by marlaoh on Mar 24, 2004 7:29:02 GMT -6
Lemon Chicken Stir Fry vegetable stock or water 1/2 cup --- lemon juice 1/4 cup --- cornstarch 1 Tbsp --- apple juice or dry sherry 2 tsp --- light soy sauce 2 tsp --- chili sauce 1 tsp --- chicken-flavored bouillon cube or 1 tsp. instant chicken bouillon granules 1 ea --- vegetable oil 2 Tbsp --- boneless, skinless chicken breasts, cut into strips --- 1 lb garlic cloves, crushed 2 ea --- cut up fresh vegetables, such as green onions, fresh mushrooms, carrots, red pepper, brocolli florets, snow peas, and celery 4 cups --- Equal® Spoonful OR 3 packets Equal® sweetener 2 Tbsp ---
For Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside. Heat oil in wok or frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm. Add vegetables. Cook and stir about 3 minutes or until heated through. Return chicken to pan; add Lemon Sauce until sauce is thickened and bubbling. Stir in Equal. Serve over rice, if desired. Calories 243 Calories From Fat 81 Total Fat 9 g Saturated Fat 1 g Cholestrol 66 mg Sodium 308 mg Total Carbohydrate 12 g Dietary Fiber 2 g Sugars 0 g Protein 28
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