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Lemon Chicken Stir Fry |
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| Submitted by: Admin on 02/29/2008 | |||||||
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Makes 4 servings Weight Watcher Points - 5 Points IngredientsMakes 4 servingsWeight Watcher Points - 5 Points LEMON SAUCE: 1/2 cup vegetable stock or water 1/4 cup lemon juice 1 tablespoon cornstarch 2 teaspoons apple juice or dry sherry 2 teaspoons light soy sauce 1 teaspoon chili sauce 1 chicken-flavored bouillon cube, crushed OR 1 teaspoon instant chicken bouillon granules CHICKEN AND VEGETABLES: 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts, cut into thin strips 2 cloves garlic, crushed 4 cups cut-up fresh vegetables such as green onions, fresh mushrooms, carrots, red pepper, broccoli florets, snow peas and celery 2 tablespoons Equal® Spoonful* Hot cooked rice (optional) * May substitute 3 packets Equal sweetener DirectionsFor Lemon Sauce, combine vegetable stock, lemon juice, cornstarch, apple juice, soy sauce, chili sauce and chicken-flavored bouillon cube in small bowl until smooth. Set aside.Heat oil in wok or heavy frying pan over medium heat. Cook and stir chicken and garlic until chicken is no longer pink, about 10 minutes. Remove from pan; keep warm. Add vegetables. Cook and stir about 3 minutes or until heated through. Return chicken to pan; add Lemon Sauce. Cook until sauce is thickened and bubbling. Stir in Equal®. Serve over rice, if desired. Nutritional infoCalories 243 Protein 28g Carbohydrate 12g Fat 9g Cholesterol 66mg Sodium 308 mg Fiber 2g |
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