Title: Spicy Szechwan Chicken
Categories: Diabetic Poultry Main
Yield: 6 Sweet ones
| 1 | lb | Chicken breasts boneless skinned |
| 1 | cl | Garlic, minced fine |
| 4 | ts | Cornstarch, divided |
| 1 | ts | Sugar |
| 1 | | Egg white |
| 2 | tb | Soy sauce |
| 2 | tb | Vegetable oil |
| 3 | tb | Dry sherry |
| 3/4 | c | Thinly sliced drained |
| 1 | ts | Grated peeled fresh |
| | | Canned bamboo shoots |
| | | Gingeroot |
| 1/4 | c | Diced green chilies |
| 2 | tb | Finely chopped green onion |
| 1/2 | c | Shelled, roasted, skinned |
| | | Peanuts |
Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add
egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add
chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon
or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all
remaining ingredients except green onion with remaining 2 tsp. cornstarch
and add to wok or pan. Stir-fry and heat until sauce is thick and smooth
and mixture is well blended. Add green onion. Stir-fry 30 seconds to warm
onions. Serve immediately. Food Exchange per serving: 4 LEAN-MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE CAL: 266; CAR: 7gm; PRO: 28gm; FAT: 13gm;
SOD: 493mg; CHO: 64mg; LOW-SODIUM DIETS: Substitute reduced-sodium (light)
soy sauce. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton Posted by: Fred Mueller