Spicy Szechwan Chicken

A good choice for diabetics

Yield: Makes 6 servings

Ingredients

1 lb. boneless, skinless chicken breasts

4 teaspoons cornstarch, divided

1 egg white

2 tablespoons vegetable oil

3/4 cup thinly sliced, drained canned bamboo shoots

1/4 cup diced, drained green chilies

1/2 cup shelled, roasted, skinned peanuts

1 clove garlic, minced fine

1 teaspoon sugar

2 tablespoons soy sauce

3 tablespoons dry sherry

1 teaspoon grated, peeled, fresh gingerroot

2 tablespoons finely chopped green onion

Nutrition Facts

Yield: Makes 6 servings

Approximate Nutrient Content per serving:

Calories: 266

Calories From Fat: 63

Total Fat: 7g

Cholesterol: 28g

Sodium: 493mg

Total Carbohydrates: 64mg

Protein: 13g

2/3 cup serving

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cut chicken into 2x1/2-inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chiles and peanuts; stir-fry for 2 minutes. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry for 30 seconds to warm onions. Serve immediately.

Exchange Diet: Lean Meat 4, Vegetable 1

Source: The Art of Cooking for the Diabetic

Please note that some ingredients and brands may not be available in every store.

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