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Ingredientes
- 2 whole chicken breasts (halved, boned, skinned and cut in 1 inch pcs)
- 2 tbsp. sherry
- 1 tbsp. lite soy sauce
- 1 tbsp. cornstarch
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, finely minced
- 2 sm. zucchini, cut in 1/4 inch slices
- 2 sm. yellow squash, cut in 1/4 inch slices
- 1 sm. onion, sliced thin
- 1/2 green pepper, cut in 1/4 inch strips
- 1 tomato, cut in eighths
- 1 teaspoon basil
- 1/4 teaspoon pepper
Direcciones
- In a bowl mix together sherry, soy sauce and cornstarch. Add in chicken and toss to coat. Cover and marinate 3 hrs or possibly overnight. When ready to assemble, place 1 Tbsp. oil in large fry pan or possibly wok and heat to medium high heat. Drain chicken, reserving marinade. Add in chicken and garlic to pan and cook, stirring about 6 min or possibly till tender and lightly browned. Remove chicken to serving dish and set aside. In same pan place remaining oil and heat to medium high temperature. Add in zucchini, yellow squash, onion and green pepper and cook stirring 5-10 min or possibly till vegetables are tender crisp. Return chicken to fry pan and add in tomato wedges, reserved marinade, basil and pepper. Cook, stirring till heated through. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 120 | 51% |
| Total Fat 13.51g | 17% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 280mg | 12% |
| Potassium 594mg | 17% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.7g | 3% |
| Protein 16.82g | 27% |
