1 Tbs oil
1 pound chicken breast
1/4 cup dry sherry or apple juice (i use Apple juice)
1/4 cup water
3 Tbs soy sauce
2 tsp cornstarch
1/2 tsp gingerroot
1 medium onion cut into 8 wedges
1 medium green bell pepper, cut into thin bite size strips
1 medium yellow bell pepper, cut into bite size strips
2 medium fresh tomatoes, each cut into 8 wedges
1. In a small bowl, combine sherry or apple
juice, water, soy sauce, cornstarch, gingerroot.
2. Place oil in a hot skillet or wok.
Add chicken breast for stir-fry. Cook for 3 minutes.
3. Add onion, bell pepper, tomatoes, cook and stir 4-6 minutes or until
chicken is no longer pink and veggies are crisp tender.
4. Stir cornstarch mixture until smooth. Add to skillet, cook and stir
2-3 minutes or until bubbly and thickened. Add tomatoes and heat, cook
and stir until thourouhly heated.
Serve over rice
1 1/3 cups uncooked regular long grain rice
2 2/3 cups water
Cook according to directions on box.
Dietary Exchanges (including rice):
3 1/2 starch, 1 vegetable, 2 1/2 very lean meat 1 fat
I used Chow-mein noodles instead of