Title: Chicken Chow Mein > T/l Low Fat
Categories: Chicken Noodle Chinese Lowfat
Yield: 1 Servings

1/4	c	Reduced-sodium soy sauce
2	tb	Hoisin sauce
1	tb	Dry sherry
1/2	ts	Ground ginger
1/2	ts	Hot pepper sauce
2	tb	Vegetable oil
1/2	lb	Skinless, boneless chicken
		Breasts, cut into
1/4		-inch-wide strips
4		Cloves garlic, minced
1/2	c	Sliced scallions
2	tb	Minced fresh ginger
1		Red bell pepper, diced
1		Rib celery, thinly sliced
1/4	lb	Mushrooms, thinly sliced
2	c	1/4-inch-wide shredded Napa
		Cabbage
1/2	c	Sliced water chestnuts,
		Rinsed and drained
8	oz	Fettuccine

Start heating a large pot of water to boiling for the pasta. In a small bowl, combine the soy sauce, hoisin sauce, sherry, ground ginger, and hot pepper sauce and stir to blend. Set aside. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 4 minutes. With a slotted spoon, transfer the chicken to a plate.

Add the garlic, scallions, and fresh ginger to the pan and cook, stirring frequently, until the scallions are tender, about 2 minutes. Stir in the bell pepper, celery, and mushrooms and cook until the bell pepper is crisp-tender, about 4 minutes. Add the cabbage and water chestnuts, cover, and cook until the cabbage has wilted, about 4 minutes. Stir the soy sauce mixture again and add to the pan. Add the chicken and cook, uncovered, stirring frequently, until the chicken is cooked through, about 1 minute longer.

Meanwhile, cook the fettuccine in the boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the fettuccine, and toss to combine. Spoon the chicken chow mein onto a platter and serve.

FAT: 10G/22% CALORIES: 414 SAT. FAT: 1.6G CARBOHYDRATE: 55G PROTEIN: 24G CHOLESTEROL: 87G SODIUM: 939MG

From Time Life Books' Great Taste~Low Fat Series (Pasta) From: "Judith Erva"

previous

next