Chinese Chicken Stir-Fry (Aha)
chicken, chinese, healthy, main dish
4 chicken breast filetts
1 (approximately 4 oz each),
1 skinned, all visible fat
1 removed
1 1/3 cup chicken broth (aha) or
1 commercial low-sodium
1 variety
3 tablespoon cornstarch
3 tablespoon sherry
2 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon hot pepper oil
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 tablespoon sesame oil
8 oz package fresh mushrooms,
1 sliced
1 cup diced red bell pepper
3/4 cup sliced green onion
1/3 cup unsalted dry-roasted pecan
1 halves
Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside.
In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar. Set aside.
Heat hot pepper oil in a nonstick skillet or wok over high heat. Add ginger and garlic and saute 1 minute. Add chicken and stir-fry until lightly browned. Transfer chicken to plate and set aside.
Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan, reduce heat to medium-high, and steam 5-7 minutes. Add chicken broth mixture. Return chicken to pan and cook until sauce is thickened. Add onions and pecans and cooke 2 minutes more. Serve over rice if desired.
Nutritional Analysis: Calories 216 kcal Cholesterol 41 mg Saturated Fat 2 gm Protein 19 gm Sodium 253 mg Polyunsaturated Fat 4 gm Carbohydrate 11 gm Total Fat 11 gm Monounsaturated Fat 5 gm
From: American Heart Association Cookbook Fifth Edition Times Books, 1991
Entered by: Lawrence Kellie Sat 11-16-1996 at 12:10:46
Size of Serving: N/A
From: Lawrence Kellie Date: 05 Dec 96 Home Cooking Ä
Yield: 6 servings