Smart Chicken & Rice Stir Fry

[LLLLern]

(As seen in the Carolina Rice August 2007 FSI)

2 tablespoons Smart Balance Buttery Spread
¾ pound (12 ounces) boneless, skinless chicken breast, cut into thin strips
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 cup fresh snow peas, sliced diagonally
1 red bell pepper, stem and seeds removed and sliced thin
½ cup carrot, peeled and sliced thin
½ cup water
1 tablespoon cornstarch
2 tablespoons low sodium tamari or soy sauce
3 cups cooked Mahatma® Brown Rice
1 tablespoon toasted sesame oil, optional

1. Heat Smart Balance Buttery Spread in a large wok or skillet over high heat. Quickly stir-fry chicken, garlic and ginger until chicken is no longer pink, about 3 minutes.
2. Add snow peas, bell pepper and carrots. Stir-fry 2 more minutes.
3. Combine water, cornstarch and tamari sauce in a small bowl. Make a well in the center of the wok and pour in tamari mixture. Bring to a boil, stirring constantly, until mixture thickens.
4. Add cooked rice and toss chicken, vegetables and sauce until well combined and heated through.
5. Serve drizzled with sesame oil, if desired.

Makes 6 servings.

Per serving: 225 calories, 4 grams total fat, 1 gram saturated fat, 33 milligrams cholesterol, 540 milligrams sodium, 29 grams carbohydrates, 2 grams fiber, 3 grams protein.

Tip: You can substitute the vegetables with mushrooms, asparagus, broccoli, green beans, etc.