• 1/3 cup teriyaki marinade
• 2-3/4 Tbs. green ginger wine
• 2 cloves garlic, crushed
• 2-3/4 Tbs. plum sauce
• 6 chicken thigh fillets, sliced
• 1/4 cup oil
• 1 onion, sliced
• 1 red pepper, seeded and chopped
• 9 ounces broccoli, chopped
• 1/4 lb. bean sprouts
• 2-3/4 Tbs. peanuts, chopped

Combine first 4 ingredients in a bowl and mix well. Add chicken and turn to coat all sides. Cover and marinate in refrigerator 3 hours or overnight. Drain chicken, reserving marinade. Heat 2-3/4 Tbs. oil in a heavy nonstick pan or wok over medium high heat. Add chicken in batches and stir-fry 5 minutes, or until tender. Remove chicken from pan. Heat remaining oil in pan and add onion. Stir-fry 5 minutes, or until soft. Add next 3 ingredients and stir-fry 5 minutes, or until vegetables are just tender. Return chicken and reserved marinade to pan and stir-fry 5 minutes, or until mixture is heated through. Serve sprinkled with peanuts.

Per serving: calories 621, fat 44.4g, 63% calories from fat, cholesterol 150mg, protein 37.4g, carbohydrates 20.1g, fiber 3.8g, sugar 7.4g, sodium 1123mg, diet points 15.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 0.0, Lean meat: 4.5, Fat: 5.8, Sugar: 0.3, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Merlot, or Zinfandel.