• 2 tsp. vegetable oil
• 2 cups celery, sliced diagonally
• 1 cup green beans, thawed if frozen, cut into bite-size pieces
• 1 onion, thinly sliced
• 1/2 cup carrots, sliced
• 1/4 cup chicken stock or water
• 2 boneless skinless chicken breast halves, cut into 2x1/4 inch strips
• 2 zucchini, cut into 1x1/4 inch strips
• 1 cup cauliflower florets
• 1/2 cup green bell pepper, chopped
• 1/3 cup soy sauce
• 1/2 tsp. sugar
• 1/8 tsp. ground ginger
• 1/8 tsp. ground black pepper
• 1/8 tsp. garlic powder
• 3 cups spinach leaves, chopped
• 1 Tbs. water
• 2 tsp. cornstarch

Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick.

Per serving: calories 217, fat 4.3g, 17% calories from fat, cholesterol 53mg, protein 27.2g, carbohydrates 19.8g, fiber 6.3g, sugar 8.4g, sodium 1432mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 2.7

  view detailed nutritional information

The recommended wines are: Fumé Blanc or Beaujolais.