Ingredients:
1 lb boneless chicken breasts skinned
4 tsp cornstarch, divided
1 egg white
2 tbsp vegetable oil
3/4 cup thinly sliced drained canned bamboo, shoots
1/4 cup diced green chiles
1/8 cup shelled roasted peanuts
1 clove garlic, minced fine
1 tsp sugar
2 tbsp light soy sauce
3 tbsp dry sherry
2 tbsp finely chopped green onions
1 tsp grated peeled fresh ginger
Instructions:
1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg
white and mix again.
2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo
shoots and stir fry for about 3 minutes (using a wooden spoon or
wooden fork). Add chiles and peanuts; stir fry for 2 minutes.
3. Combine all remaining ingredients except green onion with remain-
ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce
is thick and smooth and mixture is well-blended. Add green onion.
Stir-fry 30 seconds to warm onions. Serve immediately.
Food exchanges per serving: 4 meats, 1 vegetable
1 serving is 2/3 cup. This recipe yields 4 cups.
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
A hen is only an egg's way of making another egg. - Samuel Butler
Spicy Szechuan Chicken From Joan Johnson Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
