CHICKEN AND VEGETABLE STIR FRY

Chicken and Vegetable Stir Fry image

This came from a diabetic cook book and is very easy and very delicious. Dinner can be ready in 20 minutes, aside from marinading.

Provided by luminajd

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 tablespoons water
3 tablespoons rice vinegar
2 tablespoons soy sauce (low sodium preferred)
1 clove garlic, minced
2 green onions, chopped
1 lb boneless skinless chicken breast, skinned and cut into small strips
2 tablespoons sesame oil
1 cup celery, cut diagonally
1 cup carrot, sliced diagonally
1 cup broccoli, flowerets and stems,sliced
1 cup Chinese pea pod
1 tablespoon sesame seeds

Steps:

In a glass dish, combine water, soy sauce, vinegar, garlic, onions and chicken and refrigerate for at least 2 hours.
Drain chicken and reserve marinade.
In a large skillet or wok, heat sesame oil over medium-high heat until hot.
Add chicken and cook, stirring constantly, until chicken loses it's pink color.
Remove chicken Add celery, carrots, and broccoli and cook, stirring, for at least 3 minutes.
Add pea pods and marinade and cover.
Let vegetables steam for 2-3 minutes Add chicken and sesame seeds and stir to combine Vegetables should be crisp-tender, pea pods still bright and green.
Serve with rice.

Nutrition Facts : Calories 239.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 65.8, Sodium 625.9, Carbohydrate 8.6, Fiber 3, Sugar 3.4, Protein 29.5

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