Ginger Chicken Stir-Fry

By JenHall

This was originally a Better Homes & Gardens recipe which I have zoned. I was not able to change the quantities quite enough to get the correct amount of carbs. I was only able to make this 5 carbs instead of the necessary 10 carbs. This can be remedied by eating a block of rice with the meal (although this is an unfavorable carb) or adding a block of fruit or an additional block of veggies with each serving.

This recipe contains 5 - 3 block meals the break down per serving is 3 blocks protein, 1 block carbs & 5 blocks fat.

Ingredients

• 2 cups zucchini, sliced (1 carb)
• 1 cup carrots, sliced (1 carb)
• 3/4 cup onion, sliced (1/2 carb)
• 2 cups red bell pepper, cut into strips (1 carb)
• 2 1/2 cups green cabbage, shredded - about 1/2 of a small head of cabbage (1/2 carb)
• 1/3 cup water chestnuts (1 carb)
• 3 1/2 teaspoons olive oil (10 fat)
• 15 oz. skinless, boneless chicken breast or turkey tenderloin, cut into 1-inch pieces (15 protein)
• 1/2 cup bottled stir-fry sauce
• 1/2 teaspoon ground ginger
• cashews or peanuts (5 fat)
• hot cooked rice (optional)

Preparation

Step 1

In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, cabbage, and all of the water chestnuts in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from skillet. Repeat with remaining vegetables; remove from skillet.

If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice (if using). Sprinkle each serving with 1 block of chopped peanuts or cashews.