1 Lb. Boneless, Skinless Chicken Breasts — cut into 1″ s=
trips 4 Tsp. Soy Sauce
1/2 Cup Dry sherry
2 Tsp. Cornstarch
1 Tbsp. Peanut oil
6 Oz. Snow peas
4 Cloves Garlic
1 Tsp. Chili paste
8 oz Bamboo shoots — drained and sliced
8 oz Water chestnuts — drained
1/4 c Low-sodium chicken broth
2 Tbsp. Sesame Seeds, Toasted
3 Green onions, sliced
1 Tsp. Oriental Sesame Oil
Steamed rice
Place chicken, soy sauce, sherry, and cornstarch in bowl and stir. Let=20 marinate 15 minutes.
Heat peanut oil in wok or large heavy skillet over medium-high heat. Add=20 snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken=20 with marinade and stir-fry 3 minutes. Add bamboo shoots and water=20 chestnuts and stir-fry until chicken is almost cooked through, about 2=20 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30=20 seconds. Stir in sesame oil. Serve with rice.
Nutritional Analysis
Calories from Protein: 43% Carbohydrate: 31% Fat: 26%