Glazed Chicken and Carrots Recipe
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 3 celery ribs, thinly sliced
- 2 medium carrots, thinly sliced
- 1 tablespoon canola oil
- 4 teaspoons cornstarch
- 1 teaspoon chicken bouillon granules
- 1 cup apple juice
- Hot cooked rice, optional
- 1. In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat.
- 2. In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender.
- 3. In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.
One serving (1 cup chicken mixture, calculated without rice) equals 228 calories, 6 g fat (1 g saturated fat), 67 mg cholesterol, 685 mg sodium, 15 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer