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Stir-Fry Chicken

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
2 tablespoons olive oil
2 tablespoons margarine
1/2 red onion, sliced
2 cloves garlic, chopped

1 pound boneless, skinless chicken breast, cut into strips, and seasoned with salt and freshly ground black pepper, to taste
2 tablespoons reduced-sodium soy sauce
1/2 cup rice wine vinegar

2 carrots, peeled and sliced very thin
2 cups broccoli flowerets
2 cups cauliflower flowerets
1-1/2 cups chopped red cabbage
1/2 red bell pepper, seeded, ribs removed, and sliced very thin
1 stalk celery, chopped very thin
1 cup snow peas
1/2 cup bean sprouts
1/2 tablespoon sesame seeds

Cooked brown rice, for serving
In a large skillet or wok, heat the olive oil and margarine over high heat. Add the onion and garlic and sauté for 1 minute.

Add the chicken strips and sauté for 5 minutes. Stir constantly. Stir in the soy sauce and vinegar.

Add the carrots, broccoli, and cauliflower and sauté for 2 minutes more. Add the cabbage, red bell pepper, celery, snow peas, and bean sprouts and sauté for 3 minutes. Add the sesame seeds.

Serve immediately with brown rice.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 311
Fat. Total: 15g
Fiber: 5g
Carbohydrates, Total: 15g
Sodium: 645mg
% Cal. from Fat: 43%
Cholesterol: 66mg
Protein: 31g
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