Garlic chicken (oriental) low fat

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless skinless chicken
Breast
¼ teaspoon Cornstarch
3 tablespoons Chicken stock
¼ cup Garlic, chopped
⅓ cup Sliced water chestnuts
⅓ cup Bamboo shoots, sliced
½ teaspoon Salt
½ teaspoon Sugar
3 tablespoons Soy sauce
½ cup Water
1 teaspoon Sesame oil --- MARINADE-----
1 teaspoon Dry sherry (or sake)
¼ teaspoon Salt
1 tablespoon Sesame oil
1 Egg white
Nutrition Facts
Amount Per Serving:
Calories 268 -
Calories from Fat 104
Percent Total Calories
From: Fat
39 %, Protein 47%,
Carbohydrate 15%
Totals and Percent Daily
Values
(2000 calories): Fat 12g,
Saturated
Fat 2g, Cholesterol 77mg,
Sodium
1362 Mg, Total Carbohydrate 10g,
Dietary Fiber 1g, Sugars
0g,
Protein 31g, Vitamin A 22
Units,
Vitamin C 6 units,
Calcium 0
Units, Iron 2 units

Directions

Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes. Heat 1 tablespoon. oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside. Dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes. Add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot.

Makes 4 servings.

Posted to MM-Recipes Digest by marlene <dwillson@...> on Auguday,, st 20, 199

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