Recipe - Crispy Chicken Stir-Fry

Three fourths pound Chicken breast
(boneless, skinless)
cut in strips
3 tablespoon Lowsodium soy sauce
1 cup Sliced onion
1 cup Green pepper
1 cup Sweet red peppers
1 cup Fresh mushrooms
1 Garlic clove; minced
1 tablespoon Soy oil
One half cup Sliced celery
1 tablespoon Cornstarch
One half cup Low sodium chicken broth
2 tablespoon Dry white wine
Cooked rice

Combine chicken and soy sauce. Set aside 15 minutes to marinate. In
large skillet or wok, heat oil and garlic. Add vegetables and stirfry
until tender crisp; remove from pan. Add soy sauce and chicken and
stirfry for about 2 minutes or until done. Combine cornstarch, chicken
broth and wine. Return vegetables to wok or skillet and add broth
mixture. Cook and stir until thickened. Serve with rice. Makes 46
servings.

(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4
grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council
MealMaster format by Karen Mintzias

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