FOX NEWS AUSTIN - It is actually possible to east fast and eat healthy. Chef Chris Brooks with the Diet Gourmet offers an easy recipe that is high in protein but low in calories.

Chicken Hunan - serves 4

This recipe cuts down on oil by shifting from stir-fry to steaming early on in the cooking, reducing the oil used to just 1 tsp for 4 servings. Low-sodium soy sauce brings the sodium down to a reasonable 620mg per serving.

12oz Chicken Breast - cut into ½ cubes
6oz Broccoli Florets
4oz Carrot - julienned
4oz Baby Corn, drained
2 oz Red Bell Pepper, 1 dice
1 oz Straw Mushrooms
2oz Sliced water chestnuts, drained
1/4C Low-sodium Soy Sauce
1 tsp Dry Sherry
1 tsp Canola Oil
1 Garlic clove, minced
1 tsp Preserved Black Beans
1/3C Cold water
1.25 tsp Corn Starch
1 tsp Chili Paste
1 Tbsp Sugar

Combine water, sugar, corn starch and chili paste and reserve.  Add oil, garlic and black beans to wok. Stir fry until garlic turns white. Add Soy sauce and chicken.  Bring to boil. Add Broccoli and carrot. Cook until broccoli deepens in color, then add baby corn, bell pepper, mushrooms and water chestnuts, stirring constantly. When liquid returns to boil, add cornstarch mixture, and continue cooking until sauce thickens.

	Serving Since 1989	Please let us know if you  have any questions?    Live chat by AliveChat We are here to help you!