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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Diabetic Cooking. I haven't made it but it sounds like it would be good chicken meat for fajitas? Ingredients:
4 boneless skinless chicken breasts (about 1/4 pound each) |
2 small onions |
1 large lime |
2 tablespoons canola oil |
1 -2 small jalapeno, seeded and sliced |
1 piece fresh gingerroot, peeled and thinly sliced |
2 tablespoons fresh cilantro, chopped |
2 tablespoons reduced sodium soy sauce |
1 -2 teaspoon sugar substitute (splenda) |
Directions:
1. Cut each chicken breast into 8 pieces.
2. Cut each onion into 8 wedges.
3. Remove three strips of peel from the lime with vegetable peeler and cut into very fine shreds.
4. Juice lime and set aside 2 tablespoons of juice.
5. Preheat a wok or large skillet and add oil to pan.
6. Once oil is heated (about 30 seconds) add chicken, jalapeno and gingerroot.
7. Stir-fry over medium-high heat until chicken is no longer pink (about 3-5 minutes).
8. Reduce heat and add onions.
9. Stir-fry about 5 more minutes.
10. Add lime peel, reserved juice and chopped cilantro; stir-fry about 1 minute.
11. Add soy sauce and sugar, mixing well until heated through.
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