In a small bowl, combine sauce ingredients. Set aside. Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside. Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through. Serve over cooked rice. Yield: 4 servings Notes: Recipe courtesy of Carol Ritchie, "American Heart Association Low-Fat, Low-Cholesterol Cookbook" Recipe by: Cooking Live Show #CL9077 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1362g)|
|Recipe Makes: 1|
|Calories from Fat: 173 (12%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 313.6mg||96 %|
|Sodium 2163.5mg||75 %|
|Potassium 2419.4mg||64 %|
|Total Carbohydrate 181.5g||53 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 169.3g|
|Protein 118g||169 %|
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Calories per serving: 1389
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