| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chinese |
Low-fat, Main dish, W-watchers |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Peanut or vegetable oil |
| 1 |
|
Dried hot chili peppers |
| 5 |
oz |
Ground lean chicken |
| 1 |
c |
Sliced onions |
| 1 |
c |
Sliced mushrooms |
| 1 |
c |
Red bell pepper strips |
| 1 |
c |
Broccoli florets |
| 1 |
|
Garlic clove, minced |
| 1 |
ts |
Minced pared gingerroot |
| 1 |
c |
Chicken broth-ready to serve |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Chinese sesame oil |
INSTRUCTIONS
In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and
cook over medium-high heat for 30 seconds. Using a slotted spoon, remove
and discard chili peppers. If not using chili peppers, add chicken,
onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet
and cook over high heat, stirring quickly and frequently, until chicken is
no longer pink, 2 to 3 times.
In small mixing bowl, combine broth, cornstarach and sesame oil, stirring
to dissolve cornstarch. Stir into chicken-vegetable mixture and cook,
stirring constantly, until mixture comes to a boil. Reduce heat to low and
let simmer until thoroughly heated, about 5 minutes. Per serving: 1 Fat, 2
Proteins, 4 Vegetables, 25 Optional Calories
Posted to MC-Recipe Digest V1 #307
Date: Sun, 17 Nov 1996 15:07:51 -0500 (EST)
From: Koula Smith <ksmith@cyberplus.ca>
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”