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| | Chicken & Snow Pea Stir Fry
6 ounces of fresh snow pea pods
Vegetable cooking spray
2 teaspoons of vegetable oil, divided
four 4 ounce skinned, boned chicken breasts halves, cut into thin strips
1 clove garlic, minced
3/4 cup of julienne cut sweet red pepper, about 1 medium
3/4 cup of julienne cut sweet yellow pepper, about 1 medium
1 cup of canned low sodium chicken broth, undiluted
1/4 cup of low sodium soy sauce
1 tablespoon plus 1 teaspoon of cornstarch
3 tablespoons of dry sherry
1 teaspoon of peeled, grated gingerroot
1/4 cup of sesame seeds, toasted
3 cups of cooked long grain rice, cooked without salt or fat
Wash snow peas, trim ends and remove strings. Set aside. Coat a wok or large nonstick skillet with cooking spray, drizzle 1 teaspoon of oil around top of wok, coating sides. Heat at medium high 375ºF. until hot. Add chicken and garlic, stir fry 4 minutes or until chicken is lightly browned. Remove from wok, and drain well on paper towels. Wipe drippings from wok with a paper towel. Drizzle remaining 1 teaspoon oil around top of wok. Add peppers to wok, stir fry 2 minutes or until crisp tender. add snow peas and water, stir fry 2 minutes. Remove vegetable mixture from wok and keep warm. Combine broth and next 4 ingredients, stir well. Add chicken, broth mixture, and sesame seeds to wok, stir fry 3 minutes or until mixture is thickened and bubbly. Stir in vegetable mixture. Serve over rice. Yield 4 servings |
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Basic-Recipes.com
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