CHICKEN WITH TRI-COLORED PEPPERS

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> CHICKEN WITH TRI-COLORED PEPPERS

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> Yield: 4 servings

> Source: " The Diabetes Food and Nutrition Bible " by Hope Warshaw

> Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=70

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> INGREDIENTS

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> - 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

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> DIRECTIONS

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> 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.

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> Remove the chicken and onion from the pan. Add the peppers

> and saute for 5 minutes.

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> Combine the broth, soy sauce, white wine, sesame oil,

> and cornstarch in a measuring cup and mix well.

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> Add the sauce to the peppers. Add the chicken and onions back

> to the pan. Stir for 1-2 minutes until sauce has thickened.

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> 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

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