Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Chicken breast
-(boneless, skinless)
- cut in strips
3 tb Low-sodium soy sauce
1 c Sliced onion
1 c Green pepper
1 c Sweet red peppers
1 c Fresh mushrooms
1 Garlic clove; minced
1 tb Soy oil
1/2 c Sliced celery
1 tb Cornstarch
1/2 c Low sodium chicken broth
2 tb Dry white wine
Cooked rice

Combine chicken and soy sauce. Set aside 15 minutes to marinate. In
large skillet or wok, heat oil and garlic. Add vegetables and
stir-fry until tender crisp; remove from pan. Add soy sauce and
chicken and stir-fry for about 2 minutes or until done. Combine
cornstarch, chicken broth and wine. Return vegetables to wok or
skillet and add broth mixture. Cook and stir until thickened. Serve
with rice. Makes 4-6 servings.

(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4
grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium

Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias

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