Chicken And Asparagus Stir-Fry

Recipe Ingredients

1 cup	160g / 5.6oz	Uncooked rice
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 1/2"-wide strips
2 lbs	908g / 32oz	Red bell peppers - cut thin strips (medium)
1/2 lb	227g / 8oz	Fresh asparagus - cut diagonally
		Into 1" pieces
1/2 cup	118ml	Bottled stir-fry sauce

Recipe Instructions

Cook rice according to package directions. Keep hot.

Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is no longer pink in center. Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 minutes or until vegetables are crisp-tender, stirring once or twice.

Stir in sauce. Serve immediately with rice.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 416; Calories from fat 22%; Total Fat 11g; Saturated Fat 2g; Protein 31g; Carbohydrates 48g; Cholesterol 69mg; Sodium 1128mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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