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Diabetic Stir-Fried Chicken


1 tbsp cooking oil
1 lb boneless, skinless, chicken breasts,
cut into strips

3 cloves garlic, minced
1 red bell pepper, cut into strips
1 cup snow peas
1 (8 oz) can sliced water chestnuts, drained
1/3 cup Light "Asian Toasted Sesame Seed"
Salad Dressing

1/4 tsp crushed red pepper
2 cups hot cooked long-grain white rice


1. In a large nonstick skillet heat the cooking oil over medium-high heat. Add chicken and garlic; cook and stir 4 minutes or until chicken is evenly browned.

2. Add in the pepper strips and snow peas; cook 2 to 3 minutes or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; cook 2 minutes or until heated through.

YIELD: 4 Servings
Serving Size: 1-1/2 cups per serving

Weight Watchers PointsPlus = 8
Carb Choices: 2

Diabetic Exchange:
2 Starch + 1 Vegetable + 3 Meat (L) + 1/2 Fat

Calories: 330, Total Fat: 9g, Saturated Fat: 1.5g, Cholesterol: 65mg, Sodium: 270mg, Carbohydrates: 32g, Fiber: 2g, Sugars: 6g, Protein: 29g, Vitamin A: 60 %DV, Vitamin C: 80 %DV, Calcium: 10 %DV
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PointsPlus+ = 8
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