Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | CHICKEN BROTH |
| 2 tablespoons | SHERRY |
| 1 tablespoon | LOW SODIUM SOY SAUCE |
| 1 tablespoon | CORNSTARCH |
| ⅛ teaspoon | BLACK PEPPER |
| 2 xes | WHOLE CHICKEN BREASTS |
| 1 tablespoon | PEANUT OIL |
| 6 ounces | FROZEN SNOW PEAS (DRAINED) |
| ¼ pounds | MUSHROOMS SLICED |
| 2 tablespoons | CHOPPED GREEN PEPPER |
| 2 tablespoons | GREEN ONIONS |
| 2 xes | GARLIC CLOVES MINCED |
| ¼ teaspoon | CHOPPED GINGER |
IN A SHALLOW DISH, COMBINE CHICKEN BROTH,SHERRY,SOY SAUCE, CORNSTARCH AND PEPPER. SPLIT, SKIN, AND DEBONE THE CHICKEN BREASTS. CUT INTO ½" PIECES. ADD TO MIX IN PAN. TOSS WELL. REFRIGERATE FOR ABOUT ONE HOUR.
IN A LARGE SKILLET, OVER HIGH HEAT, HEAT OIL, ADD SNOW PEAS, MUSHROOMS ONIONS,PEPPERS,GARLIC AND GINGER AND COOK FOR ABOUT FIVE MINUTES OR UNTIL CRISP. REMOVE FROM SKILLET AND SET ASIDE. ADD CHICKEN AND MARINADE TO SKILLET AND COOK FOR 10 MINUTES OR UNTIL CHICKEN IS TENDER AND SAUCE HAS THICKENED. IN NEEDED ADD ¼ CUP WATER TO THE SKILLET.
RETURN VEGATABLES TO SKILLET. COOK, STIRRING FREQUENTLY ABOUT 2 MINUTES VALUES PER SERVING:
CALORIES: 215
PROTEIN: 30 grams