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Friday, 19 May 2006 |
 Wok this way to a fast stir-fry for those times when you want something decadent but not time-consuming to make. Saute juicy chicken strips, add fresh sliced mushrooms, tangy onion, crunchy water chestnuts, bean sprouts and bok choy to the mix. Did you know that bok choy is a power-packed source of calcium? It's perfect for stir-fry and lends its mild flavor to this dish. Top with sliced almonds and serve.
Healthy Chicken Stir-Fry 6 oz. boneless chicken breast
1/4 cup sliced mushrooms
1/4 cup chopped onion
1/4 cup canned sliced water chestnuts, rinsed and drained
1/4 cup bean sprouts
1/2 cup chopped bok choy
1/2 Tbsp. olive oil
1 Tbsp. sliced almonds 1. Rinse and pat dry chicken. Cut chicken into strips and set aside. 2. Rinse and dry sprouts and bok choy. Thinly slice bok choy. 3. Heat oil in a nonstick skillet over medium heat; sauté chicken for about three to four minutes. Add all vegetables and stir fry for four to five minutes until vegetables are crisp-tender. Stir in almonds until thoroughly mixed and serve. Makes 1 serving. Nutritional values per serving: 330 calories, 12g fat (2.0g sat), 43g protein, 12g carbohydrate, 3g fiber, 100mg cholesterol, 140mg sodium and 4g sugar. |
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