Chicken Stir-Fry with a Twist

Name: Chicken Stir-Fry with a Twist
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 1 cup sliced celery; 1 cup julienned carrots; 1 cup chopped onion; 4 tablespoons canola oil, divided; 2/3 cup each julienned green, sweet red and yellow pepper; 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces; 1/2 pound sliced fresh mushrooms; 1 can (8 ounces) sliced water chestnuts, drained; 1-1/2 cups chicken broth; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons balsamic vinegar; 1 tablespoon chili sauce; 2 teaspoons brown sugar; 2 garlic cloves, minced; 1 teaspoon grated fresh gingerroot; 1/8 teaspoon cayenne pepper; 2 tablespoons cornstarch; 1/4 cup white wine or additional chicken broth; 3 cups hot cooked rice

Candy Gruman of Tucson, Arizona blends a savory sauce for this delightful chicken dish. The brown sugar, balsamic vinegar, soy sauce and ginger get added zip from chili sauce an cayenne pepper. Served over rice, this stir-fry makes a memorable meal.

Ingredients

1 cup sliced celery
1 cup julienned carrots
1 cup chopped onion
4 tablespoons canola oil, divided
2/3 cup each julienned green, sweet red and yellow pepper
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 pound sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon chili sauce
2 teaspoons brown sugar
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
1/4 cup white wine or additional chicken broth
3 cups hot cooked rice

Directions

In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels.
Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

Nutrition Facts

1 cup: 342 calories, 11g fat (1g saturated fat), 34mg cholesterol, 529mg sodium, 41g carbohydrate (0 sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.