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Bright 'n' Zippy Chicken
Stir-Fry
4 boneless, skinless chicken breast halves, cut in 2-inch fingers
3/4 cup low sodium chicken broth, heated
2 carrots, peeled, cut in 1-inch matchsticks
1 teaspoon grated lemon peel
1 leek, sliced thin
1 1/2 tablespoons lemon juice
2 cups sugar snap peas
1 tablespoon light butter- flavored margarine
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces prunes, coarsely chopped
In medium bowl, place chicken; sprinkle with lemon peel, lemon juice, salt and pepper, stirring to coat well. In another bowl, place prunes; add chicken broth and let sit about 15 minutes, stirring occasionally. Spray large frypan with vegetable cooking spray and heat over medium high temperature. Add chicken and cook, stirring, about 4 minutes. Add carrots, then leek; cook about 1 minute more. Add sugar snap peas and margarine and continue to stir-fry until chicken is fork-tender and peas are tender crisp, about 3 minutes. Stir in prunes and broth, separating pieces of prunes. Cook about 1 minute more or until hot through. Serve with saffron rice, if desired. Makes 4 servings.
Per Serving: 289.5 calories; 30.4 g protein; 4.8 g total fat; 0.96 g saturated fat; 32 g carbohydrates; 67.2 mg cholesterol; 278.7 mg sodium.
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Recipe from the National Chicken Council
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