BOO-YAAAAAA BIATCHES!

Oh yes, this another update on how SUPERAWESOME I am! lol. Okay, not really...only a lil' bit.

This is just an update on the 'Lose to Win' challenge' (for any of you who might care) as I am 14 pounds down from last week. When I weighed in I believe my response was 'Well...that can't be right'. lol. The lovely lady that comes in to weigh us in and keeps our records assured me that the scale is pretty accurate so...who am I to argue, right? RIGHT! hehe.

On top of all that goodness, an email was sent to any participants in the competition with some recipes and nutritional information. They attached what seems to be a DELICIOUS chicken stir fry that I am dying to try out. And well, me being the thoughtful person that I am, (insert here: more tooting of my own horn) I thought I would pass it along for my 'many' readers to try out if they're interested. :)
ENJOY!

Chicken Vegetable Stir-fry (nutritional value below)

1 pound boneless, skinless chicken breast
1 1/2 tablespoons low sodium soy sauce
1 tablespoon grated peeled ginger root or 1 teaspoon ground ginger
1 teaspoon canola or corn oil
2 medium green, red, or yellow peppers, or any combination, cut into 1-inch strips
4 medium green onions, cut into 1-inch pieces
3/4 cup fresh pineapple chunks plus 1/4 cup canned pineapple juice, or use canned unsweetened
1 1/2 tablespoons corn starch
2/3 cup fat-free, low-sodium chicken broth (Imagine brand is good)
1 tablespoon sesame seeds, dry-roasted

Discard all visible fat from the chicken. Cut into 1-inch cubes.
Combine the chicken, soy sauce, and ginger root. Add the chicken pieces and turn to coat.
Refrigerate for 30 to 45 minutes, turning occasionally.
In a large nonstick skillet or wok, heat the oil over high heat, swirling to coat the bottom.
Cook the chicken mixture for 2 minutes, stirring constantly. Using a slotted spoon, transfer the chicken to a plate, leaving the marinade in the skillet.
Stir in the peppers and green onions. Cook for 1 minute stirring constantly.
Stir in the pineapple (reserve the juice for later), and chicken. Cook for 2 to 3
minutes, or until the vegetables are tender-crisp, stirring constantly.
Put the cornstarch in a small bowl. Pour in the broth and reserved pineapple juice,
whisking to dissolve. Stir into the chicken mixture. Bring to a boil and cook for 1 minute, or until thickened and smooth.
Serve over brown rice. Sprinkle with sesame seeds.

Serves 6

Recipe from The American Heart Associations Low-Fat, Low-Cholesterol Cookbook

Per Serving
Calories: 141 Cholesterol 44 mg
Protein: 19 gm Carbs: 9 gm
Total Fat: 3 gm