Lemon Chicken Stir-Fry

Recipe Ingredients

1 tablespoon	15ml	Oil
2		Boneless skinless chicken breasts - (8 oz) - cut into strips
2		Garlic cloves - crushed
1		Onion - thinly sliced
1		Carrot - thinly sliced
1/2 cup	55g / 1.9oz	Thinly-sliced celery
1/2 cup	118ml	Sliced zucchini
8		Snow peas
1/4 cup	59ml	Sliced green or red pepper
		Lemon Sauce - (see below)
1 teaspoon	5ml	Equal For Recipes
		= (or 3 packets Equal sweetener
		Or 2 tablespoons Equal Spoonful)
		Lemon Sauce
1/2 cup	118ml	Vegetable stock
		= (or water)
4 tablespoons	60ml	Lemon juice
2 teaspoons	10ml	Cornstarch
2 teaspoons	10ml	Apple juice
		= (or dry sherry)
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Chili sauce
1		Chicken-flavored bouillon cube

Recipe Instructions

Heat half of oil in wok or heavy frying pan. Cook and stir chicken and garlic until lightly browned. Set aside.

Add remaining oil to pan. Saute vegetables about 3 minutes until heated through.

Return chicken to pan, add Lemon Sauce and cook until sauce is slightly thickened and bubbling. Stir in Equal. Stir until sauce boils and thickens. Serve over rice, if desired.

For the Lemon Sauce: Blend all ingredients in small bowl until smooth.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Meat, 4 Vegetable.

Nutrition Facts: Calories 287; Calories from Fat 28%; Total Fat 9g; Protein 30g; Carbohydrates 22g; Cholesterol 69mg; Sodium 1015mg; Dietary Fiber ??g.

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

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