Ingredients
1/4 C lite soy sauce
1/4 C rice vinegar
1/4 C dry sherry
2 T chopped fresh ginger (or 2 tsp ground ginger)
3 med. cloves garlic, crushed
1/2 lb boneless skinless chicken breast,
cut into 1/2-inch pieces
2 tsp sesame oil
1 med. red bell pepper, sliced (1 cup)
1 tsp cornstarch
Salt & black pepper, to taste
1/4 C unsalted cashew nuts
2 scallions
Mix soy sauce, vinegar, sherry, ginger, and garlic in a small bowl. Add chicken and marinate while you prepare the other ingredients.
Heat a wok or skillet over high heat and add oil.
Remove chicken from marinade with a slotted spoon,
reserving liquid. Add chicken to wok and stir-fry 2 minutes. Remove to a plate.
Add red pepper and stir-fry 2 minutes.
Mix cornstarch with reserved marinade. Add marinade and
chicken to wok and stir-fry 2 minutes with the peppers.
Remove from heat. Add salt and pepper. Sprinkle cashew nuts and scallions on top and serve over rice.
Nutritional Information Per Serving (1/2 of recipe): Calories: 371, Fat: 16 g, Cholesterol: 68 mg, Sodium: 1281 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat
