~ 8% Fat
1. Cut chicken into one inch strips.
2. In WOK on high heat, combine soy sauce, sherry, brown sugar and
seasonings. Add chicken and cook for 10 minutes stirring occasionally.
3. Reduce heat to low, add 1/2 cup broth and all vegetables. Simmer for 10
minutes or until vegetables are tender crisp.
4. Blend remaining broth and cornstarch in blender on high for 1 minute or
until smooth.
5. Return heat to high, slowly pour cornstarch mixture into chicken
mixture. Stirring constantly, bring to boil for 1 minute.
6. Serve over rice.
Makes 4 servings; Per serving: 468 Calories, 4 Fat Grams
Posted to recipelu-digest Volume 01 Number 468 by Kara9718
<Kara9718@aol.com> on Jan 6, 1998
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