* Exported from MasterCook *

CHICKEN AND NUT STIR-FRY

Recipe By :Easy Wok Cooking
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp vegetable oil
1 onion -- cut into eighths
2 tbsp Fresh ginger -- finely grated
4 chicken breast, no skin, no bone, R-T-C -- thinly sliced
1/2 pear -- thickly sliced
black pepper
2 oz macadamia nuts -- 60gr chopped
2 tbsp Fresh coriander
GINGER LIME SAUCE
1 tbsp marmalade -- ginger lime
1/2 cup chicken stock
1 tbsp lime juice

To make sauce, place marmalade, stock and lime juice in a bowl and mix to combine. Set aside.

Heat oil in a wok over a medium heat, add onion and ginger and stir-fry for 3 minutes or until onion is golden. Increase heat to high, add chicken and stir-fry for 5 minutes or until chicken is brown. Remove chicken mixture from wok, set aside and keep warm.

Add pear to wok and stir-fry for 3 minutes or unti lgolden. Return chicken mixture to wok, add sauce and stir-fry for 3 minutes or until sauce thickens slightly. Season to taste with black pepper. Scatter with nuts and coriander and serve immediately.





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Per Serving (excluding unknown items): 449 Calories; 20g Fat (40.7% calories from fat); 54g Protein; 12g Carbohydrate; 2g Dietary Fiber; 144mg Cholesterol; 398mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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