Garlic chicken (oriental) low fat

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless skinless chicken
\N \N Breast
¼ teaspoon Cornstarch
3 tablespoons Chicken stock
¼ cup Garlic, chopped
⅓ cup Sliced water chestnuts
⅓ cup Bamboo shoots, sliced
½ teaspoon Salt
½ teaspoon Sugar
3 tablespoons Soy sauce
½ cup Water
1 teaspoon Sesame oil --- MARINADE-----
1 teaspoon Dry sherry (or sake)
¼ teaspoon Salt
1 tablespoon Sesame oil
1 \N Egg white
\N \N Nutrition Facts
\N \N Amount Per Serving:
\N \N Calories 268 -
\N \N Calories from Fat 104
\N \N Percent Total Calories
\N \N From: Fat
39 \N %, Protein 47%,
\N \N Carbohydrate 15%
\N \N Totals and Percent Daily
\N \N Values
\N \N (2000 calories): Fat 12g,
\N \N Saturated
\N \N Fat 2g, Cholesterol 77mg,
\N \N Sodium
1362 \N Mg, Total Carbohydrate 10g,
\N \N Dietary Fiber 1g, Sugars
\N \N 0g,
\N \N Protein 31g, Vitamin A 22
\N \N Units,
\N \N Vitamin C 6 units,
\N \N Calcium 0
\N \N Units, Iron 2 units

Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes. Heat 1 tablespoon. oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside. Dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes. Add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot.

Makes 4 servings.

Posted to MM-Recipes Digest by marlene <dwillson@...> on Auguday,, st 20, 199

Similar recipes