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LOCATION: Recipes >> Asian >> Stirfry 01

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Low-fat Chinese Stir fry

1 medium red bell pepper, julienne
1 medium green bell pepper, julienne
1 medium yellow bell pepper, julienne
2 to 3 large carrots, julienne
1 medium raw chicken breast, deboned de-skinned and cut into strips
purple onion, chopped
coarsely ground black pepper
2 teaspoons fresh lemon juice
2 stalks celery, sliced and strings removed
1 summer squash, sliced
2 cups miniature broccoli florets
1 handful fresh spinach
1 teaspoon Extra Virgin Olive oil (optional)
3 tablespoons soy sauce
1/2 cup water

Soak chicken breast in lemon juice for about 30 minutes to an hour.
Cut up veggies accordingly. Heat wok over a stove top range. Pour
olive oil into wok and thoroughly coat the interior. Place all
ingredients into wok and stir vigorously. Pour in water and soy
sauce. Season with black pepper. Cook until raw chicken is done,
indicated by the white color of the breast. Serve over rice.

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