A fast, easy chicken dinner with vegetables. Serve with a small
amount of rice for a complete dinner.

This recipe serves 4, & takes about 30 minutes to prepare.

16 ounces chicken breast
2 tablespoons cornstarch
2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 teaspoon canola oil
1 cup onion, sliced
2 green onions, sliced
1 carrot, sliced thinly
1 stalk celery, sliced
1/2 cup bean sprouts (optional)
1/2 cup mushrooms, sliced
1/4 teaspoon ginger
1/2 teaspoon fresh garlic
4 ounces water chestnuts

Trim the chicken of all visible fat and remove skin. Cut into bite-
sized pieces. Place chicken in a bowl
(preferably a glass bowl). Sprinkle the chicken with the cornstarch,
and add the sherry and soy sauce. Toss
the chicken in the sauce and marinate in the refrigerator at least 15

In a large skillet coated with cooking spray, saute the chicken 3
minutes. Add the oil, onions, carrots
celery, sprouts and mushrooms.

Saute the vegetables with the chicken 3 minutes more (for crispy
vegetables) or longer (for more tender
vegetables). Add the seasonings and water
chestnuts. Cook 2 minutes
more. Serve with rice.

Nutrition Information Per Serving
Calories : 264
Complex Carbohydrates: 21%
Protein: 59%
Fat: 16%
Saturated Fat: 5%
Unsaturated Fat: 11%
Sodium: 218 mg.
Iron:2 mg.
Calcium: 44 mg.
Potassium:567 mg.
Fiber: 3 gm.