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| 3/4 Tasse | Fat-free chicken broth; divided |
| 1 Esslöffel | Teriyaki sauce; low sodium |
| 1 Esslöffel | cornstarch |
| 1/2 Teelöffel | Sugar; or honey |
| 1 Teelöffel | Ginger root minced |
| 1/2 Teelöffel | Chinese 5-spice |
| 1 Teelöffel | canola oil |
| 6 x ca. 30 g | Chicken breast; no skin, no bone, R-T-C, cubed |
| 2 Tasse | Broccoli florets |
| 1 Tasse | Baby carrots; cut in 1/2" chunks |
| 2 Tasse | Cooked rice; hot |
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(R-T-C = Ready to cook)
Whisk together 1/2 cup broth, teriyaki marinade, cornstarch and sugar. Stir-fry gingerroot in 1/4 cup chicken broth and 1 teaspoon hot oil in a large skillet or wok for 1 minute. Add chicken sprinkled with Chinese 5-spice and stir-fry until golden brown and cooked through, 5 to 7 minutes. Transfer chicken to a plate. Stir-fry broccoli and carrots in same skillet or wok for 3 minutes. Stir in chicken and broth mixture. Cover and cook for 5 to 7 minutes. Serve immediately over rice. Serves 2
{This recipe originally found in the Quick & Healthy Cookbooklet from
seasoning Chinese 5-spice and came up with a winner with less fat and less points. (Helen Deacey, Brampton, On, Canada)}
Points: 9 According to Mc Nutritional Analysis Calculations: Calories 465.2, Total Fat 5.9g, Cholesterol 52mg, Carbohydrate 73.5g, Dietary Fibre 5.9 Food Exchanges Starch 3-1/2 Lean Meat 3, Vegetable 3, Fat 1/2
Mc formatted and Ww points added by hdeacey@sympatico. Ca
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