lisalewis@firstplace
February 15th, 2007, 10:21 AM
Serves 4
12 oz. boneless chicken, diced
1 tsp. rice wine
1 egg white
1 tbsp. cornstarch
2 tbsp. vegetable oil
Nonstick vegetable cooking spray
1 tbsp. cooking wine
1 clove garlic, minced
1 green onion, chopped
2 red chili peppers, chopped
1 slice fresh ginger
1 1/2 tsp. salt
1/2 tsp. sugar
Chinese hot sauce, if desired
Season chicken with rice wine, egg white, cornstarch and 1 tbsp. vegetable oil. Spray wok or large skillet with nonstick vegetable cooking spray. Stir-fry chicken until done. Remove chicken and clean wok. Spray again with nonstick vegetable cooking spray. Add remaining 1 tbsp. vegetable oil. Heat oil and sauté garlic, green onion, chili peppers, ginger, salt, sugar and hot sauce. Add cooking wine and chicken. Stir and serve over rice (not included in exchanges).
Exchanges: 3 meats, 1 1/2 fats
12 oz. boneless chicken, diced
1 tsp. rice wine
1 egg white
1 tbsp. cornstarch
2 tbsp. vegetable oil
Nonstick vegetable cooking spray
1 tbsp. cooking wine
1 clove garlic, minced
1 green onion, chopped
2 red chili peppers, chopped
1 slice fresh ginger
1 1/2 tsp. salt
1/2 tsp. sugar
Chinese hot sauce, if desired
Season chicken with rice wine, egg white, cornstarch and 1 tbsp. vegetable oil. Spray wok or large skillet with nonstick vegetable cooking spray. Stir-fry chicken until done. Remove chicken and clean wok. Spray again with nonstick vegetable cooking spray. Add remaining 1 tbsp. vegetable oil. Heat oil and sauté garlic, green onion, chili peppers, ginger, salt, sugar and hot sauce. Add cooking wine and chicken. Stir and serve over rice (not included in exchanges).
Exchanges: 3 meats, 1 1/2 fats