Chicken and Snow Peas
A low fat chicken stir fry adapted from a traditiona Asian favorite.

Servings: 4

2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon ground ginger
1 clove garlic, crushed
2 large boneless, skinless chicken breast, cut into bit size pieces
cooking oil spray
2 cups sliced fresh mushrooms
1 cup thinly sliced celery
1/2 cup chopped green onion
1 - 7 ounce package frozen snow peas, thawed
1 - 8 ounce can water chestnuts, sliced
1 tablespoon cornstarch
1 cup chicken broth
1 1/2cups cooked white rice

In a bowl, blend together the soy sauce, dry sherry, ginger and garlic. Marinate the chicken pieces in this mixture for 30 minutes.

Spray wok or large nonstick skillet with cooking oil spray and heat over medium high heat. Add chicken and brown for 5 minutes. Add mushrooms, celery, green onion, and snow peas and sauté for 5 to 10 minutes stirring constantly, until the chicken is tender and the vegetables are still crisp. If pan begins to dry, add a little chicken broth. Stir in the water chestnuts. Combine the cornstarch and chicken broth. Stir it into the chicken mixture and cook until thickened. Serve over hot rice.

Per Serving: 286 Calories
2g Fat (6.3% calories from fat)
35g Protein
30g Carbohydrate
3g Dietary Fiber
68mg Cholesterol
538mg Sodium
Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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