Difference between revisions of "Chinese chicken"
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* 2 tbsp [[water]] | * 2 tbsp [[water]] | ||
* 1/4 tsp [[sesame oil]] | * 1/4 tsp [[sesame oil]] | ||
| − | == | + | == Procedures == |
1 Trim any fat from [[Chicken]] and thinly slice diagonally. | 1 Trim any fat from [[Chicken]] and thinly slice diagonally. | ||
2 In a large non-stick or wok, heat [[oil]] and stir-fry [[Chicken]] 3 or 4 minutes or until cooked through. | 2 In a large non-stick or wok, heat [[oil]] and stir-fry [[Chicken]] 3 or 4 minutes or until cooked through. | ||
Latest revision as of 10:51, 15 July 2012
Description
Ingredients
- 12 oz Chicken breasts, skinned &
- -boneless
- 1 tbsp vegetable oil
- 1 cup Broccoli flowerettes
- 1 cup Caulifowerets
- 1/2 lbs Mushrooms, sliced
- 4 green onion
- -cut in 1" pieces
- 2 tbsp Low-sodium soy sauce
- 3 tbsp Dry sherry
- 1 tsp gingerroot
- 1 tsp arrowroot dissolved in +
- 2 tbsp water
- 1/4 tsp sesame oil
Procedures
1 Trim any fat from Chicken and thinly slice diagonally. 2 In a large non-stick or wok, heat oil and stir-fry Chicken 3 or 4 minutes or until cooked through. 3 Remove with a slottled spoon and keep warm. 4 Add Broccoli and Cauliflower, stir fry 2 minutes. 5 Add Mushrooms, green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes. 6 Add dissolved arrowroot, sesame oil, peanuts and Chicken. 7 Cook until heated through. 8 Ease of preparation and colorul presentation make this dish another favorite for entertaining. 9 Serve with "orange rice" (also in this file) food exchange per serving: 3 ½ low/fat meat exchanges + 2 vegetables exchanges calories: 256; cho: 72mg; car: 9g; pro: 30g; sod: 385mg; fat: 10g;
