Low Fat Peppery Chicken Stir-fry Recipe

Ingredients

2 tablespoons canola oil, divided

1 package oriental-seasoned boneless chicken

-- breasts

--cut into 1-inch strips

--about 1 pound

l6 ounces frozen stir-fry vegetables

1 tablespoon reduced-sodium soy sauce (up to 2)

1/4 teaspoon oriental chili-garlic paste

2 cups cooked jasmine rice

1 tablespoon minced fresh cilantro

Method

1.In wok or large nonstick skillet, over medium-high heat, heat 1 tablespoon oil.

Stir-fry chicken until lightly browned and cooked through, about 6 to 8 minutes.

Move chicken to side of wok 2.

Add remaining oil and frozen vegetables; stir-fry until vegetables are tender crisp, about 4 to 5 minutes.

Add soy sauce, chili-garlic paste and chicken; toss to combine.

3.Spoon chicken and vegetables over rice; sprinkle with cilantro.

Makes 4 servings.

Preparation time: About 5 to 7 minutes.

Cooking time: About 12 to 15 minutes.

Per serving: About 294 cal, 24 g pro, 30 g car, 9 g fat, 26% cal from fat, 53 mg cholesterol, 941 mg sod, 1 g fiber.

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