| 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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