Chicken Chow Mein > T/L Low Fat
chicken, chinese, low-fat, noodles
1/4 cup reduced-sodium soy sauce
2 tablespoon hoisin sauce
1 tablespoon dry sherry
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
2 tablespoon vegetable oil
1/2 lb skinless, boneless chicken
1 breasts, cut into inch-wide strips
4 cloves garlic, minced
1/2 cup sliced scallions
2 tablespoon minced fresh ginger
1 red bell pepper, diced
1 rib celery, thinly sliced
1/4 lb mushrooms, thinly sliced
2 cup 1/4-inch-wide shredded napa
1 cabbage
1/2 cup sliced water chestnuts,
1 rinsed and drained
8 oz fettuccine
Start heating a large pot of water to boiling for the pasta. In a small bowl, combine the soy sauce, hoisin sauce, sherry, ground ginger, and hot pepper sauce and stir to blend. Set aside. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 4 minutes. With a slotted spoon, transfer the chicken to a plate.
Add the garlic, scallions, and fresh ginger to the pan and cook, stirring frequently, until the scallions are tender, about 2 minutes. Stir in the bell pepper, celery, and mushrooms and cook until the bell pepper is crisp-tender, about 4 minutes. Add the cabbage and water chestnuts, cover, and cook until the cabbage has wilted, about 4 minutes. Stir the soy sauce mixture again and add to the pan. Add the chicken and cook, uncovered, stirring frequently, until the chicken is cooked through, about 1 minute longer.
Meanwhile, cook the fettuccine in the boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the fettuccine, and toss to combine. Spoon the chicken chow mein onto a platter and serve.
FAT: 10G/22% CALORIES: 414 SAT. FAT: 1.6G CARBOHYDRATE: 55G PROTEIN: 24G CHOLESTEROL: 87G SODIUM: 939MG
From Time Life Books' Great Taste~Low Fat Series (Pasta) From: "Judith Erva"
Yield: 1 servings