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The Recipe Instructions |
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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
Directions
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
Diet Spicy Szechuan Chicken, From Joan Johnson Recipe brought to you by Diet Recipes To-Go
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