Serving Size : 4
Ingredients :
1 tablespoon vegetable oil
1 clove garlic -- finely chopped
1 jalapeño chili -- seeded and finely chopped
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch strips
1 large red bell pepper -- cut into 1-inch pieces
1 medium cucumber -- cut lengthwise in half then crosswise into 1/4-inch slices (2 cups)
2 green onions -- sliced
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 teaspoon pepper
Salad greens
Dry roasted peanuts -- if desired
Lime slices -- if desired
Preparation Method :
1. Heat oil in 10-inch skillet or wok over medium-high heat.
2. Cook garlic and chili in oil 30 seconds, stirring frequently.
3. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center.
4. Add bell pepper, cucumber and green onions; toss with chicken mixture.
5. Stir in remaining ingredients except salad greens.
6. Heat to boiling, stirring constantly; boil and stir 30 seconds. Remove from heat.
7. Divide salad greens among 4 dinner plates.
8. Spoon chicken mixture over salad greens, using slotted spoon.
9. Drizzle liquid from skillet over chicken mixture and salad greens.
10. Garnish with peanuts and lime slices.
Per Serving (excluding unknown items):
195 Calories;
5g Fat (23.4% calories from fat);
28g Protein;
9g Carbohydrate;
2g Dietary Fiber;
66mg Cholesterol;
592mg Sodium.
Exchanges:
0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Notes : Be sure to wear rubber or plastic gloves when seeding and chopping the jalapeño chili to prevent irritating your skin.
