2 Whole Chicken Breasts, skinned and cut into 2″ pieces
\n1 T. Vegetable Oil
\n1 Zucchini, thinly sliced
\n1 large Carrot, pared and thinly sliced
\n1 Red Bell Pepper, cleaned and thinly sliced
\n3 Green Onions, cut itnto 2″ pieces
\n1 T. Soy Sauce
\nFlour
\nSalt and Pepper
\nfree drops Sesame Oil<\/p>\n
Dredge chicken pieces in flour. Heat vegetable oil in skillet over medium heat. Add chicken, cover and cook 3-4 minutes. Remove chicken from pan and set aside. Stir in zucchini and carrot; season well. Cover and cook 6 minutes over medium heat, stirring occasionally. Add red pepper, green onions, soy sauce and sesame oil. Retuen chicken to pan, cover and cook 3 minutes. Serve.<\/p>\n
Yield: 4 servings
\nCalories: 231
\nFat: 7g
\nFiber: 2.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 Whole Chicken Breasts, skinned and cut into 2″ pieces 1 T. Vegetable Oil 1 Zucchini, thinly sliced 1 large Carrot, pared and thinly sliced 1 Red Bell Pepper, cleaned and thinly sliced 3 Green Onions, cut itnto 2″ pieces 1 T. Soy Sauce Flour Salt and Pepper free drops Sesame Oil Dredge chicken pieces in flour. Heat vegetable oil in skillet over medium heat. Add chicken, cover and cook 3-4 minutes. Remove chicken from pan and set aside. Stir…<\/p>\n