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Sunday, June 8, 2008

*Orange Chicken Stir-Fry* (Diabetic Recipe)

Hello. I hope all is well with every one today. I thought you would like this diabetic recipe. This has the foods required in a healthy diabetic meal, except the milk. We will just have to have a glass of milk too. This is a filling meal. I feel full after eating this one. Enjoy!


*Orange Chicken Stir-Fry* (Diabetic Recipe)

Servings: 4

Makes 4 servings (1¼ cups stir-fry, and ½ cup rice per serving) Tips: You can use packaged cut carrots.

¼ Cup Sugar Free Orange Marmalade
¼ Cup Light Soy Sauce
2 Tbls Cider Vinegar
1 Tbls. Cornstarch
1 Tbls. Olive Oil
3 Green Onions, Cut Into 1-Inch Pieces
1 Red Bell Peppers, Cut Into 1-Inch Pieces
2 Cups Broccoli Florets
½ Cup Carrots, Sliced
2 Cups Mushrooms, Sliced
1 Tbls. Fresh Ginger, Minced
1 Clove Garlic, Minced
¾ Lb. Boneless Skinless Chicken Breast, Cut Into ½" Strips
2 Cups Brown Rice, Hot Cooked
2 Tbls. Slivered Almonds, Toasted

Mix together marmalade, soy sauce, vinegar, and cornstarch in a small bowl; stir and dissolve cornstarch. Set aside.
Heat the oil in a large skillet on medium-high heat. Add green onions, bell pepper, broccoli, and carrots; Fry and stir for about 6 minutes, until crisp and tender, Add mushrooms and cook 2 more minutes. Remove from pan; keep warm.
Add ginger, garlic, and chicken to the hot skillet; Stir and fry until chicken is no longer pink in the center, about 5 minutes. Return vegetables to the pan. Stir in marmalade mixture and bring to a boil. Cook for 1 minute or until it thickens, stirring constantly. Serve over rice. Top it off with ½ tablespoon of slivered almonds .

Per Serving: 356 Cal (19% from Fat, 11% from Protein, 75% from Carb); 28 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 51 g Carb; 5 g Fiber; 4 g Sugar; 51 mg Calcium; 3 mg Iron; 585 mg Sodium; 51 mg Cholesterol.

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