1 Tbsp. plus 1 tsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
12 ounces boneless, skinless chicken breast, cut into 1-inch chunks
1 Tbsp. sliced garlic
1 Tbsp. canola oil
1 cup reduced-sodium chicken broth
1/4 cup slivered crystallized ginger
2 tsp. reduced-sodium soy sauce
One large sweet potato (about 1 pound), peeled and cut into 3/4-inch cubes
One green pepper, sliced into 1/8-inch wedges
1 Tbsp. chopped fresh cilantro
In shallow dish, combine flour, salt and black pepper. Dredge chicken in seasoned flour; shake off excess. In large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add chicken and stir-fry 2 to 3 minutes, or until light golden. Remove chicken to a plate.
Add broth, ginger, soy sauce and sweet potato to wok and bring to boil. Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender. Return broth to boil. Add green pepper and chicken and cook, stirring, 2 minutes, or until chicken is just cooked through and sauce has thickened slightly. Sprinkle with cilantro. Makes 4 servings.
Nutrition information per serving: 268 calories, 23 grams protein, 33 grams carbohydrates, 5 grams fat, 3 grams fiber