Thai Chicken (Gai King)
Serve with brown or white rice and a green salad.

Servings: 4

• 2 tablespoons peanut oil
• 1 onion, cut into slivers
• 6 cloves garlic, minced
• 1 1/2 pounds boneless skinless chicken breasts, cubed
• 2 tablespoons light soy sauce
• 2 tablespoons finely chopped gingerroot
• 2 tablespoons chopped fresh mint leaves
• 8 shiitake mushrooms, stemmed and sliced
• 5 green onions, chopped into 1 inch pieces
• Thai red chili peppers, slivered (start with one or to taste)
• 2 tablespoons rice vinegar
• 1 teaspoon brown sugar
• 1 1/2 tablespoons fish sauce

In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.

Heat oil in wok and stir-fry onions, garlic and chicken for 2 to 3 minutes or until onion become translucent. Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.

Quickly, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.

Serve immediately with sticky white rice.

Per Serving: 225 Calories; 9g Fat (35.1% calories from fat); 2g Saturated Fat; 23g Protein; 14g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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