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Peppery Chicken Stir-Fry

main dishes, chicken, sautéed & stir-fried

2 tablespoons canola oil; divided
1 package oriental-seasoned boneless chicken
-- breasts
--cut into 1-inch strips
--about 1 pound
l6 ounces frozen stir-fry vegetable
1 tablespoon reduced-sodium soy sauce; (up to 2)
1/4 teaspoon oriental chili-garlic paste
2 cups cooked jasmine rice
1 tablespoon minced fresh cilantro

1. In wok or large nonstick skillet, over medium-high heat, heat 1 tablespoon oil. Stir-fry chicken until lightly browned and cooked through, about 6 to 8 minutes. Move chicken to side of wok

2. Add remaining oil and frozen vegetables; stir-fry until vegetables are tender crisp, about 4 to 5 minutes. Add soy sauce, chili-garlic paste and chicken; toss to combine.

3. Spoon chicken and vegetables over rice; sprinkle with cilantro.

Makes 4 servings. Preparation time: About 5 to 7 minutes. Cooking time: About 12 to 15 minutes.

Per serving: About 294 cal, 24 g pro, 30 g car, 9 g fat, 26% cal from fat, 53 mg cholesterol, 941 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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