1. In 2-quart saucepan, heat 1V¬ęcups water and the salt to boiling over high heat. Stir in rice. Reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.

2. Meanwhile, in small bowl, stir % cup water, the soy sauce, lemon juice, cornstarch and sesame oil; set aside.

3. Heat nonstick wok or 12-inch skillet over medium-high heat. Add canola oil; rotate wok to coat side. Add chicken; stir-fry 2 to 3 minutes. Add stir-fry vegetables; stir-fry 3 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.

4. Stir soy sauce mixture into chicken mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with rice.

High Altitude (3500-6500 ft): In step 3 after adding chicken, stir-fry 3 to 4 minutes. After adding vegetables, stir-fry 5 to 8 minutes.

Nutrition Information Per Serving:

1 SERVING: Calories 280 (Calories (rom Fal 50); Total Fat 5g (Saturated Fat Og; Trans Fat Og); Cholesterol 45mg; Sodium 600mg; Total Carbohydrate 34g (Dietary Fiber 2g; Sugars 5g); Protein 25g % Dally Value: Vitamin A 2%; Vitamin C 30%; Calcium 2%; Iron 4% Exchanges: 2 Starch. 1 Vegetable, 2V4 Very Lean Meat, 'A Fat

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