Title: Hot & Spicy Chicken^
Categories: Healthy Main
Yield: 4 Servings

2		Chicken breasts, cut in
		Strips
1/2	c	Chicken stock
1	ts	Minced gingerroot
1	cl	Garlic, minced
3		Dried red szechuan peppers,
		Finely chopped
1/2	lb	Snow peas, strings removed
1	tb	Low sodium soy sauce
1	tb	Dry sherry
10		Shiitake muxhrooms
1	ts	Cornstarch or arrowroot
3	tb	Cold water
2		Green onions, cut in 1"
		Pieces

Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice.

Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg

Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.

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