- Add green pepper and onion; saute 2-3 minutes longer or until
- vegetables are crisp-tender. 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.
- Yield: 4 servings.
Nutritional Facts: 1 cup chicken mixture with 3/4 cup rice equals 454 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 470 mg sodium, 54 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.