Recipe - Chicken Tarragon

1 pound Chicken breast; boneless
skinned
2 tablespoon Lowsodium soy sauce;
2 tablespoon Water
Juice of 1 lemon
1 teaspoon Sesame oil;
2 cl Garlic; minced
2 teaspoon Dried leaf tarragon;

Trim any fat from chicken; cut into cubes or thin slices. In a
mediumsize bowl combine soy sauce, water, lemon juice and chicken;
marinate 15 minutes. In a nonstick pan or wok, heat oil and cook
garlic 1 minute. Add chicken and stirfry until cooked on all sides.
Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo
and Pignoli" and "Minted Tomato Saute".
Food Exchange per serving: 4 LOWFAT MEAT EXCHANGE; CAL: 164; CHO:
72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;

Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip