Spicy Szechuan Chicken, From Joan Johnson
chicken, chinese, low-cal
1 lb boneless chicken breasts skinned
4 teaspoon cornstarch, divided
1 egg white
2 tablespoon vegetable oil
3/4 cup thinly sliced drained canned bamboo; shoots
1/4 cup diced green chiles
1/8 cup shelled roasted peanuts
1 clove garlic, minced fine
1 teaspoon sugar
2 tablespoon light soy sauce
3 tablespoon dry sherry
2 tablespoon finely chopped green onions
1 teaspoon grated peeled fresh ginger
1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate. Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again.
2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes.
3. Combine all remaining ingredients except green onion with remain- ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately.
Food exchanges per serving: 4 meats, 1 vegetable
1 serving is 2/3 cup. This recipe yields 4 cups.
Yield: 6 servings