Ingredients
1/2 teaspoon chopped garlic
1 1/2 teaspoon peanut oil
1/2 teaspoon chopped ginger
1 large skinless, boneless chicken breast, sliced thinly (about 4 - 5 ounces)
1/2 cup broccoli florets cut into small pieces
1/8 cup water chestnuts
1/2 cup thinly sliced mushrooms
freshly ground black pepper
2 tablespoons low-sodium soy sauce

Directions:

1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the chicken and stir-fry for 2-3 minutes. Then add the broccoli, then add the water chestnuts, then add the mushrooms, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the vegetables are tender, about 2 more minutes.

Serving Size: about 1 cup | Number of Servings: 2

Nutrition Facts: Per Serving
132 calories, 40g protein, 5g carbohydrates, 4g fat (1g saturated), 1g fiber, 321mg sodium

 

In This Issue:
"You've Got Cancer"
Breast Milk Protects against Asthma?
Chicken Stir-Fry with Broccoli, Water Chestnuts and Mushrooms

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