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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Cut chicken into strips about 2" long. Snap off ends of asparagus and cut
diagonally in 1" pieces. Julienne the green onions and steam 4 minutes or
until tender; remove from heat. In a non-stick pan or wok, heat the oil;
cook garlic and gingerroot 30 seconds. Add asparagus, green onions,
chicken, lime juice and sesame seeds; stir-fry until asparagus is
crisp-tender. You can use broccoli flowerets if asparagus is unavilable.
Serve with Wild Rice. Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE +
2 VEGETABLE EXCHANGE; CAL: 185; CHO: 72mg; CAR: 5g; PRO: 28g; SOD: 75mg;
FAT: 6g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brougth to you and
yours via Nancy O'Brion and her Meal-Master.
Ingredients:
12 Ounce(s) Poached chicken; 2 cl Garlic; minced
1 Pound(s) Fresh asparagus; 2 tb Gingerroot; grated
4 Green onions; 2 tb Fresh lime juice;
1 Tablespoon(s) Sesame oil; 1 tb Toasted sesame seeds; |
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