1/2 c. cornstarch
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp. canola oil
1/4 c. brown sugar substitute
1/4 c. rice wine
1/4 cup rice vinegar
1 pkg frozen stir-fry vegetables, heated
Coat chicken pieces in cornstarch;
shake off excess. Set aside 10 minutes.
Heat oil in large skillet. Add chicken,
cook on medium-high for 5 minutes.
In a small mixing bowl, combine glaze
ingredients and add to same skillet. Stirfry
utes or until chicken is cooked
through. Serve with steamed vegetables.
Calories: 310, Total Fat: 4.5g, Saturated Fat: 0g, Sodium: 120mg, Carbohydrates: 15g, Die
tary Fiber: 2g, Protein: 53g