1/2 c. each diagonally thinly sliced scallions (green onions) and celery
1 1/2 tsp. peanut or vegetable oil
2 c. water
3 oz. skinned and boned chicken breasts, cut into thin strips
2 tsp. dry sherry
1 packet instant chicken broth and seasoning mix
1 tsp. reduced-sodium soy sauce
1/2 tsp. Chinese sesame oil
2 c. chopped bok choy (Chinese cabbage)

In 2 quart saucepan heat peanut (or vegetable) oil; add scallions and celery and saute until tender-crisp, about 2 minutes. Add remaining ingredients except bok choy; stir to combine and bring to a boil. Reduce heat to low, partially cover, and let simmer until flavors blend, about 5 minutes. Remove from heat and stir in bok choy; cover tightly and let stand until bok choy is tender-crisp and chicken is tender, about 5 minutes.

Makes 2 servings, about 2 cups each.

Each serving provides: 1 protein exchange; 3 vegetable exchanges; 1 fat exchange; 10 optional calories.

Per serving: 123 calories; 12 g protein; 5 g fat; 6 g carbohydrate; 90 mg calcium; 658 mg sodium; 25 mg cholesterol; 6 g dietary fiber.