Courtesy of an antipodian friend of mine Tony Blakemore,The Aussie LC Gourmet
Serving Size : 4
Preparation Time :0:30
|4||large||chicken breasts, no skin, no bone, sliced for stir fry|
|1/2||red bell pepper|
|1/2||green bell pepper|
|1/2||yellow bell pepper|
|2||tablespoons||Cookable Sweetener, such as Cyclamate Sugar Twin, or Splenda|
|2||teaspoons||minced garlic — to taste|
|2||teaspoons||minced ginger — to taste|
|salt and pepper — to taste|
Cut breasts into stir fry sized strips. Or buy them ready sliced.
De – seed and clean peppers. Remove all seeds , centre core and membrane.
Cut peppers in half and give them a quick push on a hard surface with the heel of your hand to flatten them.
Slice lengthways about 2″ 50mm wide. Then cut them into strips at a 45 degree angle. Chop onions and combine with peppers in a stainless steel bowl. Mix well.
Mix water, tomato puree, splenda and vinegar in a small stainless steel bowl. Whisk well until combined and splenda has dissolved.
Place some butter and oil in a frypan/Skittle. Sauté chicken in small batches until just brown. Remove to plate and keep warm.
Using the same pan add a little more oil if needed and sauté mixed vegetables until they just start to soften. I like the peppers crisp so I don’t cook them to much.
Turn up the heat and add the sauce. Cook for only long enough to bring the liquids to hot. Add chicken, garlic and ginger . Sir well. If you want a thicker sauce add corn flour or gum. Remove immediately and serve. A visually exciting dish with all the different colours.
Marg and I like to add a few bean shoots to the pan just a few moments before serving.
She’s a beauty mate . That’s OZ for very good.
Per serving: 371 Calories (kcal); 14g Total Fat; (35% calories from fat);
53g Protein; 5g Carbohydrate; 148mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates