Spicy Szechwan Chicken from Healthy Diabetic Recipes

Spicy Szechwan Chicken Recipe

Recipe Ingredients:

1 lb Chicken breasts boneless skinned
1 cl Garlic, minced fine
4 tsp Cornstarch, divided
1 tsp Sugar
1 Egg white
2 tbsp Soy sauce
2 tbsp Vegetable oil
3 tbsp Dry sherry
3/4 cup Thinly sliced drained
1 tsp Grated peeled fresh
Canned bamboo shoots
Gingeroot
1/4 cup Diced green chilies
2 tbsp Finely chopped green onion
1/2 cup Shelled, roasted, skinned
Peanuts

Recipe Instructions:

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

Servings: 6

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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