Title: Chicken Tarragon
Categories: Diabetic Chicken Main
Yield: 4 Servings

1	lb	Chicken breast; boneless skinned
2	tb	Low-sodium soy sauce;
2	tb	Water
		Juice of 1 lemon
1	ts	Sesame oil;
2	cl	Garlic; minced
2	ts	Dried leaf tarragon;

Trim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes. In a non-stick pan or wok, heat oil and cook garlic 1 minute. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo and Pignoli" and "Minted Tomato Saute".

Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO: 72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;

Source: Light and Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion and her Meal-Master

previous

next