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Monday, June 30, 2008

*Ginger Chicken Stir-Fry* (diabetic Recipe)

Hi, I'm back. I decided on a stir-fry today. This isn't bad at all. Its pretty good. The combination of the ingredients helps to keep the blood sugar normal, for a diabetic. It stays in the range required for us. We have had couple of pretty hot days around here and is getting cooler (so they say). I hope you are all staying cool. I hope you all enjoy this recipe. Until tomorrow.


*Ginger Chicken Stir-Fry* (diabetic Recipe)

Servings: 4

1 Cup Sushi Rice, Rinsed And Drained
1¼ Cups Water
2 Tbls. Olive Oil
2½ Tbls. Fresh Ginger, Grated
2½ Tbls. Fresh Garlic, Minced
3 Scallions, Thinly Sliced
1 Lb. Chicken Breast, Boneless Skinless And Sliced Thin
3½ Cups Broccoli Florets
1 Medium Red Bell Pepper, Cored And Sliced
2 Tsp. Cornstarch, Dissolved In 2/3 Cup Water
¼ Tsp. Salt
2 Tsp. Sesame Oil

In a small saucepan, combine rice and water and bring to a boil. Turn heat down to low,cover and simmer for 20 minutes.Remove pan from heat and let sit for 10 minutes. Do not lift the lid. Preheat a large skillet with a heavy bottom for about 30 seconds, over high heat. Add olive oil, ginger, garlic, and the scallions. Stir for about 1 minute, until the scallions start to soften. Add the chicken and stir until the outside of chicken is mostly white, for about 2 minutes. Add broccoli and bell pepper and stir until a little softened. Add the cornstarch mixture and the salt, Stirring until vegetables are coated. Bring to a boil and turn heat down to medium. Allow the sauce to thicken. Remove from heat and drizzle with the sesame oil over the top. Wet hands and shape the rice into 4 balls. Serve stir-fry and rice.

Per Serving: 485 Cal (28% from Fat, 36% from Protein, 36% from Carb); 51 g Protein; 15 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 3 g Poly Fat; 51 g Carb; 1 g Fiber; 0 g Sugar; 59 mg Calcium; 2 mg Iron; 256 mg Sodium; 66 mg Cholesterol.

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