MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chinese Chicken
 Categories: Chicken, Chinese, Diabetic, Kids
      Yield: 4 Servings
 
     12 oz Chicken breasts;
           - skinned & boned,
           - cut in 1" pieces
      2 tb Low-sodium soy sauce
      1 tb Vegetable oil
      3 tb Dry sherry
      1 ts Ginger
      1 c  Broccoli flowerettes
      1 c  Cauliflower flowerettes
    1/2 lb Mushrooms; sliced
      4    Green onion
      1 ts Arrowroot; dissolved in:
      2 tb Water
    1/4 ts Sesame oil
 
  Trim any fat from chicken and thinly slice diagonally. In a large
  non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or
  until cooked through. Remove with a slottled spoon and keep warm.
  Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,
  green onions, soy sauce, sherry, and ginger; stir-fry 2 minutes.
  Add dissolved arrowroot, sesame oil, peanuts, and chicken. Cook
  until heated through.
  
  Ease of preparation and colorul presentation make this dish another
  favorite for entertaining. Serve with Orange Rice.
  
  Exchanges: 3-1/2 Low/fat Meat + 2 Vegetables

  Per serving: Cal: 256; CHO:72 mg; CAR: 9 g; PRO: 30 g;
  SOD: 385 mg; FAT: 10 g
  
  Source: Light and Easy Diabetes Cuisine by Betty Marks

  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
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