Hot & Spicy Chicken^ Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Chicken breasts, cut in
Strips,
1/2 cup: Chicken stock,
1 tsp: Minced gingerroot,
1 centiliter: Garlic, minced
3: Dried red szechuan peppers,
Finely chopped,
1/2 lbs: Snow peas, strings removed
1 tbsp: Low sodium soy sauce,
1 tbsp: Dry sherry,
10: Shiitake muxhrooms,
1 tsp: Cornstarch or arrowroot,
3 tbsp: Cold water,
2: Green onions, cut in 1"
Pieces,
Directions:
Cook gingerroot, garlic and peppers in sotck over medium heat in a
wok or large frying pan. Add chicken, stirring constantly cook 3-4
minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue
cooking another 2-3 minutes. Combine cornstarch and cold water. Add
to wok and cook until thickend. Add onions and heat through. Serve
over brown rice.
Per serving without rice: Calories: 181 Protein: 27g Carbohydrates:
14g Fat: 3g Sodium: 253mg Cholesterol: 60mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Source from luhu.jp
wok or large frying pan. Add chicken, stirring constantly cook 3-4
minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue
cooking another 2-3 minutes. Combine cornstarch and cold water. Add
to wok and cook until thickend. Add onions and heat through. Serve
over brown rice.
Per serving without rice: Calories: 181 Protein: 27g Carbohydrates:
14g Fat: 3g Sodium: 253mg Cholesterol: 60mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Source from luhu.jp