I started the Zone Diet last month in an effort to increase my performance during workouts and to lose weight. It's working! I lost 4 lbs in the first week! Every meal and snack is weighed and measured to the ounce, so it's a little time consuming but worth the effort. This recipe is a Zone recipe, but so yummy!
"Zoned" Chicken Stir-Fry
Makes 1 Serving
1/2 cup Carrots
1/2 cup Celery
2 oz Chicken, breast
1/2 Tbsp Cornstarch
1/2 cup Mushrooms
1 & 3/4 tsp Oil, olive
1/2 cup Onions
1/2 cup Peppers, Bell, green
1 Tbsp Soy Sauce, Light
2 & 1/4 Tbsp Water
3 & 1/2 Tbsp Water chestnuts
1/2 cup Zucchini
TOTAL CALORIES: 333
Recipes is 3.7 Blocks
Slice or chop all vegetables as desired. Slice or dice chicken. Heat oil in a wok or skillet. Add chicken, cook for 5 minutes. Add carrots, celery and onions. Stir fry for 5 minutes. Add green pepper, zucchini, mushrooms. Stir fry for 5 minutes. Add water chestnuts. Mix soy sauce, corn starch, and water, then add to pan and stir until thickened. Enjoy.
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Sunday, February 08, 2009
Sunday, January 28, 2007
Szechuan Chicken with Peanuts - 6 pts
This recipe is from my sister, and is a great and satisfying dinner! It's a little spicy (though not much by my standards) but if you want to kick it up, just add more chili-garlic sauce! Yum!
Szechuan Chicken with Peanuts
1 lbs skinless boneless chicken breast, cut into thin strips
3 tbsp hoisin sauce
2tbsp cornstarch
1/2 c low-sodium chicken broth
2 tbsp rice vinegar
2tbsp sugar
2 tsp chili-garlic sauce
1 tbsp canola oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green pepper, chopped
2 med. carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry roasted peanuts
1. Combine the chicken, 1 tbsp hoisin sauce, and 1 tbsp of the cornstarch in a med bowl, toss well to coat and set aside. Combine the remaining 2 tbsp hoisin sauce, 1 tbsp cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl. Set aside.
2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken. Stir-fry until almost cooked through, 2-3 mins. Add the ginger and garlic; stir-fry until fragrant, about 15 secs. Add the bell pepper, carrots and peanuts. Stir-fry until crisp-tender, about 2 mins. add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 min.
per serving (1 cup)
302 cal
11 g fat
3 fiber
6 points
4 servings
(a little spicy!!!)
Szechuan Chicken with Peanuts
1 lbs skinless boneless chicken breast, cut into thin strips
3 tbsp hoisin sauce
2tbsp cornstarch
1/2 c low-sodium chicken broth
2 tbsp rice vinegar
2tbsp sugar
2 tsp chili-garlic sauce
1 tbsp canola oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green pepper, chopped
2 med. carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry roasted peanuts
1. Combine the chicken, 1 tbsp hoisin sauce, and 1 tbsp of the cornstarch in a med bowl, toss well to coat and set aside. Combine the remaining 2 tbsp hoisin sauce, 1 tbsp cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl. Set aside.
2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken. Stir-fry until almost cooked through, 2-3 mins. Add the ginger and garlic; stir-fry until fragrant, about 15 secs. Add the bell pepper, carrots and peanuts. Stir-fry until crisp-tender, about 2 mins. add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 min.
per serving (1 cup)
302 cal
11 g fat
3 fiber
6 points
4 servings
(a little spicy!!!)
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