Title: Spicy Mint Chicken
Categories: Chicken Chinese
Yield: 2 Servings

2	tb	Chablis or other dry white
		Wine
2	ts	Low-sodium soy sauce
1/2	ts	Cornstarch
1/2	ts	Sugar
1/2	ts	White vinegar
1/8	ts	Salt
1/8	ts	Crushed red pepper
1	c	Fresh sugar snap peas
		Vegetable cooking spray
1	ts	Vegetable oil
1	c	Very thin julienne-cut
		Carrot -- (1-inch)
1/2	lb	Skinned boned chicken
		Breast
		Cut into 1/2-inch pieces
1/4	c	Thinly sliced green onions
2	tb	Minced fresh mint
2	ts	Minced jalapeno pepper
		Red leaf lettuce

Combine first 7 ingredients in a small bowl; stir well, and set aside. Trim ends from peas, and set aside.

Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add peas, carrot, and chicken; stir-fry 4 minutes or until chicken is done. Add wine mixture, green onions, mint, and jalapeno pepper; stir-fry 1 minute. Yield: 2 servings (serving size: 1-1/2 cups).

Recipe By : Cooking Light, May 1994, page 131

From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä

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