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I found this recipe from the American Diabetes Association, tried it and it is so easy and so good. It really falls in place with all of our diets. Thought I would share it.
ASIAN CHICKEN and VEGETABLES
1 teaspoon toasted sesame oil
1 pound boneless, skinless chicken breasts, all visible fat discarded
and cut into 3/4 inch cubes
1 14 ounce can fat-free, low sodium chicken broth
1 8 ounce can bamboo shoots, rinsed and drained
4 ounces snow peas (about 1 cup), trimmed
1/3 cup water and 1 tablespoon water, divided use
4 green onions, sliced
3 tablespoons rice vinegar
2 tablespoons soy sauce (low sodium)
1 tablespoon coarsely chopped peeled ginger root
1 teaspoon light brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 tablespoon cornstarch
Heat a large non stick saucepan over medium high heat. Pour in the oil, swirling to coat the bottom. Cook the chicken for 6 to 8 minutes, or until no longer pink in the center, stirring frequently.
Stir in the broth, bamboo shoots, snow peas, 1/4 cup water, green onions, vinegar, soy sauce, ginger root, brown sugar, red pepper flakes, and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 6 to 8 minutes, stirring occasionally.
Put the cornstarch in a cup. Add the remaing water (1 tablespoon), stirring to disolve. Stir into the soup. Increase the heat to medium high and bring to a boil. Boil for 1 to 2 minutes, or until thickened, stirring occasionally
***This recipe is so siple and quick. I had some broccolli pieces i threw in with it and it tasted great.****
ASIAN CHICKEN and VEGETABLES
1 teaspoon toasted sesame oil
1 pound boneless, skinless chicken breasts, all visible fat discarded
and cut into 3/4 inch cubes
1 14 ounce can fat-free, low sodium chicken broth
1 8 ounce can bamboo shoots, rinsed and drained
4 ounces snow peas (about 1 cup), trimmed
1/3 cup water and 1 tablespoon water, divided use
4 green onions, sliced
3 tablespoons rice vinegar
2 tablespoons soy sauce (low sodium)
1 tablespoon coarsely chopped peeled ginger root
1 teaspoon light brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 tablespoon cornstarch
Heat a large non stick saucepan over medium high heat. Pour in the oil, swirling to coat the bottom. Cook the chicken for 6 to 8 minutes, or until no longer pink in the center, stirring frequently.
Stir in the broth, bamboo shoots, snow peas, 1/4 cup water, green onions, vinegar, soy sauce, ginger root, brown sugar, red pepper flakes, and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 6 to 8 minutes, stirring occasionally.
Put the cornstarch in a cup. Add the remaing water (1 tablespoon), stirring to disolve. Stir into the soup. Increase the heat to medium high and bring to a boil. Boil for 1 to 2 minutes, or until thickened, stirring occasionally
***This recipe is so siple and quick. I had some broccolli pieces i threw in with it and it tasted great.****
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