1 lb. boneless, skinless chicken breasts, cut into strips 1 medium onion, chopped 1 large carrot, thinly sliced 2 garlic cloves, minced 2 T. butter or margarine 2 T. cornstarch 1 (14 1/2 oz.) can chicken broth 2 T. lemon juice 1/2 tsp. salt, optional 1 1/2 C. uncooked instant rice 1 C. frozen peas
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.
Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes. Serves 6.
Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat
Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.
Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes. Serves 6.
Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat
Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
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