- pepper flakes; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
- stir for 2 minutes or until thickened. Add chicken; heat through.
- Serve with rice. Sprinkle each serving with cilantro. Yield: 5
Nutritional Facts: 1 cup stir-fry with 1/2 cup rice equals 297 calories, 8 g fat (1 g saturated fat), 50 mg cholesterol, 670 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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