Combine wine, lime juice, sugar, garlic salt, chilies and black pepper; mix well. Marinate chicken in mixture 1 hour. Stir-fry chicken in oil in nonstick wok or skillet until barely cooked. Add vegetables and stir-fry until crisp-tender. Add grapes and stir-fry until thoroughly heated. Serve on cooked rice. Makes 4 servings. Nutritional Analysis Per Serving: 309 Cal., 17 g pro., 5 g far (13% Cal. from fat), 48 g carb., 35 mg chol., 2.3 g fiber and 392 mg sodium. California Table Grape Commissions Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet. Notes: Time Savers: use pre-cut veggies and ready to each fillet of chicken. Youll need 8 to 10 ounces to serve 4. Cut the fillets into 2"x1/2"x1/4" strips. >From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997 : Fast Lowfat Fresh Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 39.2mg||12 %|
|Sodium 631.4mg||22 %|
|Potassium 437.6mg||12 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 49.4g|
|Protein 16.3g||23 %|
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Calories per serving: 311
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