From Paulette Vickery's Recipe Collection

BB: ORIENTAL CHICKEN

main dish, poultry

1 can bamboo shoots, 6oz
2 cup snow peas
1 cup sliced mushrooms
1 can water chestnuts
2 teaspoon minced garlic, in a jar
2 each whole chicken breasts
3 teaspoon nonfat chicken broth
1 tablespoon corn starch
2 tablespoon sherry
1/4 cup soy sauce
1/2 cup nonfat chicken broth

Mix together 1/2 cup broth, soy sauce, sherry and corn starch. Set aside. Cut chicken into 1 inch cubes. Heat 3 tablespoons chicken broth in a large pan or wak, and brown chicken quickly. Remove from pan and keep warm. Add garlic, mushrooms, and snow peas to pan. Stir for 2 minutes until mushrooms are golden brown. Return chicken to pan. Add bamboo shoots, and rinsed and drained water chestnuts. Pour well mixed sauce over all and cook for 2-3 minutes, or until chicken is done and vegetables are crisp and tender. If you like the idea of more vegetables, add 1/4 cup chopped green onion, 2 cups broccoli florettes, and 1/2 cup sliced celery. You add 1 tablespoon lemon juice to the sauce mixture. Add these extra vegetables when you saute the mushrooms and snow peas. Serve with Not Fried Rice. Per serving: fat 2.2 G, cholesterol 49 MG, fiber 2G, calorries 162, 12 percent from fat, protein 21 G, carbohydrate 12 G, sodium 581 MG.

Yield: 6 servings



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