3/4 lb Chicken breast
-(boneless, skinless) – cut in strips 3 tb Low-sodium soy sauce
1 c Sliced onion
1 c Green pepper
1 c Sweet red peppers
1 c Fresh mushrooms
1 Garlic clove — minced
1 tb Soy oil
1/2 c Sliced celery
1 tb Cornstarch
1/2 c Low sodium chicken broth
2 tb Dry white wine
Cooked rice
Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings. (Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council