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Lime-Ginger Chicken Stir Fry
Ingredients
3 boned chicken breasts, sliced in thin strips
Juice of 3-4 small limes
2 scallions, sliced finely
1 T. fresh ginger, grated finely
2 T. tamari sauce
2 T. safflower oil
2 T. sesame seeds
Directions
Marinate in refrigerator, for 1-3 hours. Meanwhile, chop an assortment of vegetables for stir frying, ie: red bell pepper, celery, Chinese cabbage, peas, carrots, mushrooms, etc. Approx. 15 minutes before serving, heat large skillet or wok, add 1 T. safflower oil and vegetables, those requiring the most cooking going in first. Stir until crunchy/soft, remove to warm serving bowl.
Add chicken with marinade to pan, cook 6-9 minutes, until done. Mix with vegetables and serve with steamed brown rice. Serves 6-8.
Published in the PPNF Nutrition Journal
Fall 1982 | Volume 7, Number 3
Copyright © 1982 Price-Pottenger Nutrition Foundation, Inc.®
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