Spicy mint chicken
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chablis or other dry white wine |
| 2 | teaspoons | Low-sodium soy sauce |
| ½ | teaspoon | Cornstarch |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | White vinegar |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | cup | Fresh sugar snap peas |
| Vegetable cooking spray | ||
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Very thin julienne-cut carrot, (1-inch) |
| ½ | pounds | Skinned boned chicken breast, cut into 1/2-inch pieces |
| ¼ | cup | Thinly sliced green onions |
| 2 | tablespoons | Minced fresh mint |
| 2 | teaspoons | Minced jalapeno pepper |
| Red leaf lettuce | ||
Directions
Combine first 7 ingredients in a small bowl; stir well, and set aside. Trim ends from peas, and set aside.
Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add peas, carrot, and chicken; stir-fry 4 minutes or until chicken is done. Add wine mixture, green onions, mint, and jalapeno pepper; stir-fry 1 minute. Yield: 2 servings (serving size: 1-½ cups).
Per serving: 249 Calories; 4g Fat (15% calories from fat); 27g Protein; 25g Carbohydrate; 53mg Cholesterol; 397mg Sodium Serving Ideas : Serve on lettuce-lined plates.
Recipe by: Cooking Light, May 1994, page 131 Posted to MC-Recipe Digest V1 #453 by igor@... on Jan 28, 1997.