DIABETIC RECIPE
Chicken and Asparagus Stir-Fry

1 cup uncooked rice
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut
into 1/2-inch-wide strips
2 medium red bell peppers, cut into thin strips
1/2 pound fresh asparagus,* cut diagonally into
1-inch pieces
1/2 cup bottled stir-fry sauce

Cook rice according to package directions. Keep hot.

Heat oil in wok or large skillet over medium-high heat until
hot. Stir-fry chicken 3 to 4 minutes or until chicken is no
longer pink in center.

Stir in bell peppers and asparagus; reduce heat to medium.
Cover and cook 2 minutes or until vegetables are crisp-tender,
stirring once or twice. Stir in sauce. Serve immediately with rice.

*For stir-frying, select thin stalks of asparagus and cut them
on the diagonal--they will cook more quickly.

Nutrients per Serving:
Calories 416
% calories from fat 22%
Total Fat 11 g
Sat. Fat 2 g
Protein 31 g
Carbohydrates 48 g
Cholesterol 69 mg
Sodium 1128 mg
Dietary Fiber 2 g

Dietary exchanges:
2-1/2 Starch
3 Meat
2 Vegetable

Makes 4 servings





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