MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chinese Chicken
  Categories: Diabetic, Main dish, Kids
       Yield: 4 servings
  
      12 oz Chicken breasts; skinned &               -cut in 1 pieces
            -boneless                           2 tb Low-sodium soy sauce
       1 tb Vegetable Oil;                      3 tb Dry sherry;
       1 c  Broccoli flowerettes;               1 ts Gingerroot
       1 c  Caulifowerets;                      1 ts Arrowroot dissolved in +
     1/2 lb Mushrooms; sliced                   2 tb Water
       4    Green onion;                      1/4 ts Sesame oil;
  
   Trim any fat from chicken and thinly slice diagonally.  In a large
   non-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes or
   until cooked through.  Remove with a slottled spoon and keep warm.
   Add broccoli and cauliflower, stir fry 2 minutes.  Add mushrooms,
   green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.
   Add dissolved arrowroot, sesame oil, peanuts and chicken.  Cook until
   heated through.
   
   Ease of preparation and colorul presentation make this dish another
   favorite for entertaining.   Serve with “Orange Rice”  (Also in this
   file)
   
   Food Exchange per serving:  3 1/2 LOW/FAT MEAT EXCHANGES + 2
   VEGETABLES EXCHANGES   CAL: 256;  CHO: 72mg; CAR: 9g;  PRO: 30g; SOD:
   385mg; FAT: 10g;
   
   Source: Light and Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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