Serves: 4
Total Calories: 693

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon salt, if desired
1 tablespoon oil
2 garlic cloves, minced
1/2 cup slivered almonds
4 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 3/4-inch pieces
1 cup fresh pea pods, trimmed, cut diagonally in half
1 (8-ounce) can sliced water chestnut, drained
2 cups chopped Chinese (napa) cabbage

1. Cook rice in water as directed on package.

2. Meanwhile, in small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt mix well. Set aside.

3. Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.

4. Add bell pepper cook and stir 2 to 3 minutes. Add pea pods and water chestnuts cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cabbage and cornstarch mixture cook and stir until sauce is bubbly and thickened. Serve over rice.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 560 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 940 mg 39% * Total Carbohydrate: 67 g 22% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 38 g * Vitamin A: 45% * Vitamin C: 90% * Calcium: 15% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Vegetable, 3 1/2 Lean Meat, 1/2 Fat or 4 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 693
Calories from Fat: 159

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