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"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 256 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 862 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Vegetable Chicken Stir-Fry in Light & Tasty February/March 2004, p14
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 24, 2013 by MJDELGADO
My family loved this meal. I am adding the recipe to my list.
Reviewed on Aug. 27, 2011 by Fabricio
Super Good and easy to make!! The family loved it!!
Reviewed on Apr. 08, 2010 by joniotto
My family loved this stir-fry recipe! I skipped the cauliflower and just used an extra cup of broccoli (personal preference) and also added a sweet red pepper, thinly sliced to the veggies. This recipe was so easy and once the vegetables are prepped, it came together quickly. I served it tossed with cooked Chinese noodles and we were fighting over who would get to take the last serving in their lunchbox the next day =D Thanks for a great recipe!
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