Spicy Orange Chicken

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	skinless boneless chicken breast
1	tablespoon	cornstarch
11	ounces	mandarin oranges in light syrup
2	tablespoons	sherry
1/2	teaspoon	red pepper flakes
2	tablespoons	low sodium soy sauce
1	teaspoon	ginger root -- finely minced
8	ounces	mushrooms -- sliced
2	tablespoons	oil
1	small	onion -- finely minced
2	cloves	garlic -- minced
5	ounces	water chestnuts -- canned -- drained & sliced
5	ounces	bamboo shoots -- canned -- drained & sliced
4	ounces	snow pea pods -- fresh -- whole

Slice chicken into thin bite-size pieces.

For sauce drain oranges and combine syrup with cornstarch, soy sauce, sherry, and red pepper flakes in a small bowl. Mix thoroughly.

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil. Stir-fry onions, ginger, pea pods, mushrooms, water chestnuts and bamboo shoots and garlic for a couple of minutes Remove and set aside.

Add 1 tablespoon of oil and chicken and stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from center of wok.

Stir sauce and add to center of wok. Cook until thickened.

Add vegetable mixture and the orange segments. Stir to coat entire mixture and cook another minute or until heated through.

Makes 4 servings.

Per Serving: 319 Calories; 9g Fat (25.0% calories from fat); 30g Protein; 29g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.