8 Servings
2 pounds boneless chicken breasts, skinned
2 tablespoons cornstarch
2
tablespoons light soy sauce
3 tablespoons dry sherry
1 egg white, slightly
beaten
1 teaspoon hot pepper oil
1 tablespoon vegetable oil
1 cup thinly
sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup thinly
sliced carrots
1 teaspoon hot pepper oil
2 tablespoons vegetable oil
3 cloves
garlic, minced
1/4 cup grated ginger
1 cup chicken broth
1 tablespoon light
soy sauce
1 tablespoon cornstarch
1 teaspoon coarsely ground black pepper
1
cup diced green bell peppers
Use a very sharp knife to slice chicken breasts
horizontally, paper thin. Cut the slices into strips about 1/8 inch wide and 1 1/2-2
inches long. Place in a bowl. Combine half of the cornstarch and half of the soy
sauce with the sherry and egg white. Pour over chicken slivers and let stand 30 minutes.
Heat 1 tablespoon hot pepper oil and 1 tablespoon vegetable oil in a skillet. Sauté
carrot slivers 1 minute. Add bell peppers and sauté for 1 minute. Remove vegetable
mixture from pan and set to one side. In the same pan, heat 1 tablespoon of hot
pepper oil and 2 tablespoons vegetable oil. Add chicken and stir-fry until shredded
and opaque. In a bowl, combine chicken broth, 1 tablespoon soy sauce and 1 tablespoon
cornstarch. Stir into pan, cooking until sauce is thickened. Add vegetables and black
pepper, stirring until thoroughly heated. Serve at once.
Amount Per Serving
Calories 279 Calories from Fat 124
Percent Total Calories
From:
Fat 44% Protein 42% Carb. 14%
Nutrient Amount per Serving Value
Total Fat 14 g 21%
Saturated Fat 3 g 14%
Cholesterol 76 mg 25%
Sodium 576 mg 24%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 29 g
Vitamin A 109% Vitamin C 100% Calcium 0% Iron 10%
