Asian Chicken

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	boneless skinless chicken breasts -- sliced thin
8	ounces	mushroom caps -- sliced
4	whole	green onions -- sliced both white and green parts
1	cup	frozen peas -- defrosted
5	ounces	water chestnuts -- canned -- drained and sliced
5	ounces	bamboo shoots -- canned -- drained and sliced
2	cloves	garlic -- minced fine
1	tablespoon	ginger root -- minced fine
1/2	teaspoon	sesame seeds
1/4	teaspoon	crushed red pepper flakes
1	tablespoon	light brown sugar -- packed
1	tablespoon	rice wine vinegar
1/4	cup	low sodium soy sauce
1	tablespoon	plum sauce
1/2	teaspoon	sesame oil
1	tablespoon	sweet sherry
1	teaspoon	cornstarch
2	tablespoons	olive oil

Mix soy sauce, plum sauce, rice wine vinegar, brown sugar, sesame oil, and corn starch together in small bowl. Stir until sugar and cornstarch are dissolved. Set aside

Heat wok or frying pan to medium-high. Add olive oil. Add chicken and mushrooms and cook until chicken browns and mushrooms soften. Push to sides of wok.

Add garlic, ginger, sesame seeds, and crushed red pepper. Cook quickly for 30 seconds or until fragrant and sesame seeds turn golden.

Add peas, water chestnuts, bamboo shoots, and green onions. Heat until warmed through. Push everything to the side.

Add the sauce mixture and heat until boiling. Boil for a couple of minutes or until sauce starts to thicken.

Mix the sauce with the meat and vegetable mixture and heat for another minute or until everything is hot.

Makes 6 servings.

Per Serving: 199 Calories; 6g Fat (28.8% calories from fat); 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 495mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.