Hot & spicy chicken^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts, cut in | |
| Strips | ||
| ½ | cup | Chicken stock |
| 1 | teaspoon | Minced gingerroot |
| 1 | clove | Garlic, minced |
| 3 | Dried red szechuan peppers, | |
| Finely chopped | ||
| ½ | pounds | Snow peas, strings removed |
| 1 | tablespoon | Low sodium soy sauce |
| 1 | tablespoon | Dry sherry |
| 10 | Shiitake muxhrooms | |
| 1 | teaspoon | Cornstarch or arrowroot |
| 3 | tablespoons | Cold water |
| 2 | Green onions, cut in 1\" | |
| Pieces | ||
Directions
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