Hot & spicy chicken^

Yield: 4 servings

Measure Ingredient
2 \N Chicken breasts, cut in
\N \N Strips
½ cup Chicken stock
1 teaspoon Minced gingerroot
1 clove Garlic, minced
3 \N Dried red szechuan peppers,
\N \N Finely chopped
½ pounds Snow peas, strings removed
1 tablespoon Low sodium soy sauce
1 tablespoon Dry sherry
10 \N Shiitake muxhrooms
1 teaspoon Cornstarch or arrowroot
3 tablespoons Cold water
2 \N Green onions, cut in 1\"
\N \N Pieces

Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice.

Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-20-95

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