Fiery Five Spice Chicken
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
boneless, skinless chicken breasts |
|
1 |
tablespoon |
sherry |
|
1 |
tablespoon |
soy sauce -- low sodium |
|
1 |
teaspoon |
cornstarch |
|
8 |
ounces |
mushrooms -- sliced |
|
1 |
cup |
green peas -- low sodium |
|
5 |
ounces |
water chestnuts -- canned -- drained & sliced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
onion -- minced |
|
1/4 |
cup |
soy sauce -- low sodium |
|
1/4 |
cup |
water |
|
4 |
teaspoons |
cornstarch |
|
1/4 |
teaspoon |
red pepper flakes |
|
1 |
tablespoon |
five-spice powder |
|
4 |
cups |
rice -- cooked |
|
2 |
tablespoons |
vegetable oil |
| Cut chicken into thin strips and then bite size pieces. Marinate chicken in sherry, 1 tablespoon soy sauce, and 1 teaspoon cornstarch for 15 minutes. Combine remaining soy sauce, water, and cornstarch for sauce. |
| Heat wok or large fry pan and add 2 tablespoons oil. Add gingerroot, garlic and onion. Stir fry for 15 seconds. |
| Add chicken and stir fry until no longer pink. |
| Push chicken away from the center of wok and add sauce mixture, red pepper flakes, and Chinese five spice. Stir until thick and bubbly. |
| Add water chestnuts, mushrooms, and peas. Stir to coat with sauce and
heat through. Serve over hot rice.
Makes 6 servings. |
| Per Serving: 354 Calories; 6g Fat (16.0% calories from fat); 24g Protein; 49g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 560mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. |