| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 2 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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). Per serving: 249 Calories; 4g Fat (15% calories from fat); 27g Protein; 25g Carbohydrate; 53mg Cholesterol; 397mg Sodium Serving Ideas : Serve on lettuce-lined plates. Recipe by: Cooking Light, May 1994, page 131 Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.
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