Recipe - Chicken Teriyaki And Rice

1 pound Boneless chicken breasts;
skinless
One fourth cup Soy sauce
2 tablespoon Dry sherry
1 tablespoon Brown sugar
2 teaspoon Garlic powder
1 teaspoon Ginger
1 One half cup Fat free chicken broth
6 Green onions; chopped
1 small Red pepper; cut or sliced up
1 cup Chopped broccoli
1 cup Fat free chicken broth
1 One half tablespoon Cornstarch
4 cup Cooked white rice

~ 8% Fat

1. Cut chicken into one inch strips.

2. In WOK on high heat, combine soy sauce, sherry, brown sugar and
seasonings. Add chicken and cook for 10 minutes stirring occasionally.

3. Reduce heat to low, add One half cup broth and all vegetables. Simmer for 10
minutes or until vegetables are tender crisp.

4. Blend remaining broth and cornstarch in blender on high for 1 minute or
until smooth.

5. Return heat to high, slowly pour cornstarch mixture into chicken
mixture. Stirring constantly, bring to boil for 1 minute.

6. Serve over rice.

Makes 4 servings; Per serving: 468 Calories, 4 Fat Grams

Posted to recipeludigest Volume 01 Number 468 by Kara9718
Kara9718@aol.com on Jan 6, 1998