Plum Chicken Salad
Mix water, vinegar, plum sauce and cornstarch in a small bowl. Set aside.
In a cooking oil sprayed
nonstick deep skillet or wok, stir fry chicken breast strips for 2 minutes.
Add shredded carrot and green onions and stir fry for 1 more minute. Stir
in plum sauce and heat to boiling and stir until thickened. Refrigerate
for 1/2 hour
Per Serving: 160 Calories
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010