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Lemon Chicken Stir-Fry

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 brown rice (optional)

For 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 brown rice, if desired.

Makes 4 servings.

* May substitute 3 packets Equal sweetener

Nutrition Information Per Serving:

calories 243,
protein 28 g,
carbohydrate 12 g,
fat 9 g,
cholesterol 66 mg,
sodium 308 mg.

Food Exchanges: 4 lean meat, 2 vegetable.

This colourful dish has 26% fewer calories than a traditional
stir-fry chicken recipe.
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