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Macédoine
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Yield: Makes 4 servings
Ingredients:
1-1/2
cups fat-free reduced-sodium chicken broth, divided
2
tablespoons reduced-sodium soy sauce
1-1/2
tablespoons cornstarch
1/2
teaspoon salt
1/4
teaspoon ground ginger
1/4
teaspoon garlic powder
Nonstick cooking spray
1/2
teaspoon vegetable oil
1
pound boneless skinless chicken breast halves, cut into 2X1/4-inch strips
1
cup small broccoli florets
1
cup red bell pepper strips
1/4
cup chopped unsalted dry-roasted peanuts
Preparation:
1.
Combine 1 cup chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container. Stir until smooth; set aside.
2.
Lightly coat large skillet with cooking spray; heat over high heat until hot. Add oil; tilt skillet to coat bottom of skillet. Add chicken; stir fry 2 minutes or until no longer pink. Remove chicken from skillet.
3.
Add remaining 1/2 cup chicken broth to skillet; bring to a boil. Add broccoli and bell pepper; return to a boil. Reduce heat and simmer, covered, 2 minutes or until broccoli is crisp-tender.
4.
Increase heat to high. Add chicken to skillet. Stir sauce and add to skillet. Bring to a boil; boiling 1 to 2 minutes or until thickened. Stir in peanuts.
Nutritional Information:
| Serving Size: 1 cup | |
| Fiber | 2 g |
| Carbohydrate | 7 g |
| Cholesterol | 69 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 32 % |
| Calories | 231 |
| Protein | 31 g |
| Sodium | 686 mg |
Dietary Exchange:
| Vegetable | 2 |
| Meat | 3 |
This recipe appears in:
Asian
