Spicy mint chicken

2 Servings

Ingredients

Quantity Ingredient
2 tablespoons Chablis or other dry white wine
2 teaspoons Low-sodium soy sauce
½ teaspoon Cornstarch
½ teaspoon Sugar
½ teaspoon White vinegar
⅛ teaspoon Salt
⅛ teaspoon Crushed red pepper
1 cup Fresh sugar snap peas
Vegetable cooking spray
1 teaspoon Vegetable oil
1 cup Very thin julienne-cut carrot, (1-inch)
½ pounds Skinned boned chicken breast, cut into 1/2-inch pieces
¼ cup Thinly sliced green onions
2 tablespoons Minced fresh mint
2 teaspoons Minced jalapeno pepper
Red leaf lettuce

Directions

Combine first 7 ingredients in a small bowl; stir well, and set aside. Trim ends from peas, and set aside.

Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add peas, carrot, and chicken; stir-fry 4 minutes or until chicken is done. Add wine mixture, green onions, mint, and jalapeno pepper; stir-fry 1 minute. Yield: 2 servings (serving size: 1-½ cups).

Per serving: 249 Calories; 4g Fat (15% calories from fat); 27g Protein; 25g Carbohydrate; 53mg Cholesterol; 397mg Sodium Serving Ideas : Serve on lettuce-lined plates.

Recipe by: Cooking Light, May 1994, page 131 Posted to MC-Recipe Digest V1 #453 by igor@... on Jan 28, 1997.

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