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Body Sculpting's
Diabetic Cookbook
 
 
Chicken & Sweet Pepper Stir Fry
 
3 tablespoons soy sauce
1 tablespoon dry sherry
1 medium onion, cut into wedges
2 medium green or red sweet peppers, cut into thin slices
1 cup sliced fresh mushrooms
1 tablespoon cooking oil
1 teaspoon grated ginger root
1 can bamboo shoots (8 oz.) drained
¼ cup chicken broth
1 teaspoon cornstarch
3-4 skinless chicken breasts
 
Cut chicken into 1 inch pieces.  Place in bowl; stir in soy sauce & sherry, let stand for 30 minutes.  Spray a cold wok or large skillet with nonstick spray; pre-heat over medium-high heat.  Add onion; stir-fry for 2 minutes.  Add peppers; stir-fry 1 minute.  Add mushrooms; stir-fry about 1 minute or until vegetables are crisp-tender.  Remove vegetables from wok & set aside.  Drain chicken, reserving the marinade.  Add oil to wok.  Add ginger root; stir-fry 15 seconds. Add half of the chicken; stir-fry 3 to 4 minutes or until no longer pink.  Remove.  Repeat with remaining chicken. Return all chicken, vegetables & bamboo shoots to wok; push from center of wok.  Stir broth, cornstarch & 1/4 teaspoon pepper to reserved marinade; add to wok.  Cook & stir until slightly thickened; toss gently to coat chicken mixture.  Serve mixture while hot over rice if desired.  Makes 4 Servings.
 
 
 
Nutritional Information Per Serving
 
204 Calories  8g Carbohydrate 
30g Protein  5g Fat   
73mg Cholesterol 613mg Sodium
 
 
 
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