Spicy Szechwan Chicken

Yield:
Makes 6 servings

A good choice for diabetics

Ingredients:

  1. 1 lb. boneless, skinless chicken breasts
  2. 4 teaspoons cornstarch, divided
  3. 1 egg white
  4. 2 tablespoons vegetable oil
  5. 3/4 cup thinly sliced, drained canned bamboo shoots
  6. 1/4 cup diced, drained green chilies
  7. 1/2 cup shelled, roasted, skinned peanuts
  8. 1 clove garlic, minced fine
  9. 1 teaspoon sugar
  10. 2 tablespoons soy sauce
  11. 3 tablespoons dry sherry
  12. 1 teaspoon grated, peeled, fresh gingerroot
  13. 2 tablespoons finely chopped green onion
Directions:

Cut chicken into 2x1/2-inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chiles and peanuts; stir-fry for 2 minutes. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry for 30 seconds to warm onions. Serve immediately.

Exchange Diet: Lean Meat 4, Vegetable 1

Source: The Art of Cooking for the Diabetic


TDS 3