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Crispy Chicken Stir-fry

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      Title: CRISPY CHICKEN STIR-FRY
 Categories: Poultry
      Yield: 4 Servings
 
    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 Meal-Master format by Karen Mintzias
 
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