Chicken and Pea Pod Stir-fry

Chicken and Pea Pod Stir-Fry - 14g Carbs

From: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale, Joan Clark, Barbara Forsberg Yield: 4 servings Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken

2 Tbsp cornstarch 1 tsp granulated sugar 1 cup water 1 Tbsp low-salt soy sauce 1 Tbsp peanut oil 1 1/2 cups julienne-cut carrot 2 cups fresh snow pea pods or sugar snap peas, OR  1 (6-oz) pkg frozen pea pods, thawed and drained 3/4 cup sliced green onions 2 grated fresh gingerroot 2 1/2 cups cubed (3/4-inch), cooked chicken breast

1. In a small bowl, combine cornstarch and sugar, and blend well. Add water and soy sauce, blending until smooth. Set aside. 2. Heat oil in a large skillet or wok over medium-high heat. Add carrots and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender. 3. Stir in chicken and cornstarch mixture. Cook, stirring, until mixture thickens and is thoroughly heated.

Nutrition: 257 Calories, 28g Protein, 211mg Sodium, 63mg Cholesterol, 7g Fat, 14g Carbs Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat

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