1 Tbsp tapioca powder
3/4 cup chicken broth
2 Tbsp soy sauce
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 medium green pepper, cut into julienned strips
1/4 cup sliced green onions
1 garlic clove, minced
1 Tbsp canola oil
1 cup sliced fresh mushrooms
2 cups cooked chicken breast, cubed
Hot cooked rice
In a small bowl, combine the tapioca powder, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add chicken; stir-fry for 1-2 minutes longer. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot cooked rice.
Yield: 4 servings.
Nutrition information, without rice (Mastercook v.14): 257 calories, 17g fat, 7g carbs, 3g fiber
Diabetic Exchanges: 2 protein (lean meat); 2 fats
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