- Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches
- until no longer pink. Return chicken to pan; stir in sauce. Heat
- through, stirring to loosen browned bits from pan. Serve over rice;
- garnish with parsley if desired. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 189 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.