• ½ cup uncooked white rice
  • 3 scallions, chopped
  • ¼ cup reduced-sodium chicken broth
  • 2 tablespoons lite soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 3/4 teaspoons xylitol
  • ½ teaspoon crushed red pepper
  • 2 teaspoons Asian dark sesame oil
  • 1 tablespoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • ¾ pound chicken breast tenders, halved crosswise
  • 1 (16-ounce) bag precut vegetables for stir-fry


  1. Cook the rice according to package directions; remove from the heat, and stir in the scallions.
  2. Combine the broth, soy sauce, sherry, hoisin sauce, cornstarch, xylitol, and crushed red pepper in a bowl; set aside.
  3. Heat a large nonstick skillet over high heat. Swirl in the oil, then add the ginger and garlic. Stir-fry 30 seconds. Add the chicken, and cook until it begins to brown, 2 minutes. Add the vegetables and stir-fry until softened, 3minutes. Pour in the broth mixture and bring to a boil, tossing well to coat. Cook until the sauce thickens slightly and the vegetables are tender, about 2 minutes more. Serve over the rice.


Nutrition Per Serving

Serving size: (1 ½ cups over ½ cup rice)

290 Calories, 5g Fat, 1g Saturated Fat, 47mg Cholesterol, 555mg Sodium, 35g Carbohydrates, 4g Fiber, 25g Protein, 74mg Calcium



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