1/4 c. dry white table wine
2 tbsp. reduced-sodium soy sauce
1 tbsp. white wine vinegar
2 tsp. Chinese sesame oil
1 garlic clove, minced
1/2 lb. skinned and boned chicken breasts, cut into 2 x 1/2 inch strips
1 c. bean sprouts, rinsed and drained
3/4 c. Chinese pea pods (snow peas), stems and strings removed
1/2 tsp. sesame seed

Microwave method: In medium glass or stainless-steel bowl combine wine, soy sauce, vinegar, oil and garlic; add chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.

In 10x6 inch microwavable baking dish arrange bean sprouts; top with chicken mixture. Cover with vented plastic wrap and microwave on High (100%) for 1 minute. Stir chicken and sprout mixture; top with Chinese pea pods. Replace vented plastic wrap and microwave on High for 4 minutes; let stand for 2 minutes. Sprinkle with sesame seed.

Conventional method: In medium glass or stainless-steel bowl combine wine, soy sauce, vinegar, oil and garlic; add chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 30 minutes. Drain chicken, reserving marinade.

Heat 12-inch nonstick skillet; add chicken and cook over medium-high heat, stirring occasionally for 2 minutes. Add bean sprouts and Chinese pea pods and saute for 1 minute. Add reserved marinade mixture; increase heat to high and saute until Chinese pea pods are tender-crisp, 2 to 3 minutes. Transfer to serving platter and sprinkle with sesame seed.

Each serving provides: 3 Protein Exchanges; 1 3/4 Vegetable Exchange; 1 Fat Exchange; 35 Optional Calories.

Per Serving: 240 calories; 30 g protein; 7 g fat; 10 g carbohydrates; 58 mg calcium; 681 mg sodium; 66 mg cholesterol; 2 g dietary fiber.