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Prep 5min
Total30min
Servings4
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Ingredients
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
1
tablespoon chili or vegetable oil
1
bag (1 pound) frozen broccoli, carrots and water chestnuts (or other combination)
1/3
cup stir-fry sauce
Hot cooked noodles or rice, if desired
1/4
cup cashew halves, if desired
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Steps
1
Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook
chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink
when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2
Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir-
fry sauce; cook and stir about 30 seconds or until heated through.
3
Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles.
Sprinkle with cashews.
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• Don't assume that dry-roasted nuts are significantly lower in fat and calories than
regular roasted nuts. Nuts absorb little oil during roasting. All nuts, whether
roasted in oil or not, are high-calorie foods and should be enjoyed in moderation.
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Nutrition Facts
Serving Size:1 Serving
Calories
310
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
95mg
Sodium
1020mg
Total Carbohydrate
30g
Dietary Fiber
4g
Protein
32g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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