|Low-Fat Gourmet Chicken|
|by Eleanor Clark|
Jackie Eddy and Eleanor Clark have developed delicious recipes low in both fat and cholesterol that are certain to delight any palate.
Results 11 - 20 of 609 for chicken vegetable stir fry
Dice or slice the chicken in small pieces. ... the chicken and vegetables. Stir-fry the chicken and ... a boil, simmer for 15 minutes. Serve immediately.
Thin slice chilled chicken breasts across grain. Cut vegetables in sizes suitable ... in small bowl. Stir to mix. Heat ... and ginger root. Stir-fry water chestnuts, mushrooms ... onions and sesame seeds.
Spray large fry pan with pan spray. Stir-fry chicken over medium to ... tender crisp. While vegetables are cooking, combine ... bubbling. Stir. Serve with rice.
Remove bones and skins from chicken. Cut into ... Cook chicken until tender. Add pea pods and zucchini, toss, serve immediately with white or fried rice.
In a 9 ... 2 minutes. Add chicken and tomatoes with ... 2 protein, 3 vegetables, 1 fat. ... cheese. Substitute 5 ounces turkey or 5 ounces veal for chicken.
Cut chicken into 2-inch chunks. ... 30 minutes. Cut vegetables into bite-size chunks. Stir-fry vegetables in 2 ... minutes. Serve immediately over rice.
Cook white rice according to package directions. Stir fry chicken. Mix together ... 1/2 chicken and vegetables. Melt 2 ... eggs are done. Serve. Serves 6.
In large skillet, heat oil and cook chicken with vegetables over medium-high heat, ... vegetables are crisp-tender. Stir in golden onion ... Makes about 4 servings.
Cut up chicken into bite size ... mushrooms. Cook and stir for 3-4 more minutes until vegetables are tender. Serve ... meat exchange and 1 fat exchange.
Marinate chicken in marinade for ... the chicken and stir fry for 1 minute ... until the sauce is thickened. Serve with rice or Chinese noodles. Serves 6.
top of page