Asian Chicken - Vegetarian

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  Morning Star Grillers Chicken -- 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:
129 Calories; 6g Fat (39.4% calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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