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Do try this at home
Chicken stir fry
"This recipe is delicious and the vegetable prep is fun for all," says Lisa Osowski, registered dietician with Franciscan Communities' Marian Village in Homer Glen.
Stir Fry Chicken 1 cup thinly sliced zucchini 1 cup thinly sliced mushrooms 1 cup thinly sliced carrots 1 cup thinly sliced peppers 1 cup thinly sliced onions 1 shallot chopped 4 boneless chicken breast halves, cut into strips
teriyaki sauce 1 cup cooked brown rice
Stir fry these vegetables or any combination you prefer in a wok using a small amount of high heat stable fat, such as coconut oil or walnut oil until veggies are tender but firm. Add the chicken and stir fry until thoroughly cooked. Add a splash of teriyaki sauce to taste.
Serve over brown rice. Serves four.
Approximately 250 calories; 70 calories from fat.