Chicken And Chili Stir-Fry

Recipe Ingredients

1/2 cup	118ml	Orange juice
4 1/2 teaspoons	22ml	Oyster sauce
1 tablespoon	15ml	Minced fresh ginger
1 teaspoon	5ml	Cornstarch
		Nonstick cooking spray - as needed
12 oz	340g	Boneless skinless chicken breasts - thinly sliced
4 oz	113g	Jalapeño peppers - (abt 6) - stemmed, seeded,
		And thinly sliced - (1/2 cup)
4 oz	113g	Poblano chile peppers - (abt 3) - stemmed, seeded,
		And thinly sliced - (3/4 cup)
8		Garlic cloves - thinly sliced
1 teaspoon	5ml	Olive oil
1/4 cup	10g / 0.4oz	Slivered fresh basil or mint leaves
3 cups	480g / 16oz	Hot cooked white rice

Recipe Instructions

Blend orange juice, oyster sauce and ginger into cornstarch in small bowl; set aside.

Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove; set aside. Repeat with remaining chicken.

Add chili peppers, garlic and oil to same skillet; reduce heat to medium. Cook, partially covered, 8 minutes, stirring often, or until peppers are tender. (If skillet becomes dry and peppers stick, add 1 to 2 tablespoons water.)

Return chicken to skillet. Add orange juice mixture. Cook and stir until sauce boils and thickens slightly. Remove from heat; stir in basil. Serve over rice.

This recipe yields 4 servings.

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

Nutrition Facts: Calories 391; Calories from fat 9%; Total Fat 4g; Saturated Fat 1g; Protein 25g; Carbohydrates 60g; Cholesterol 54mg; Sodium 593mg; Dietary Fiber 3g.

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

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