Chicken Stir-Fry

Ingredients:

• 1 egg white
• 1 Tablespoon sherry
• 1 Tablespoon cornstarch
• 12 ounces chicken breasts, skinless, boneless
• 1 Tablespoon peanut oil
• ¼ cup low sodium soy sauce
• 1 cup carrots, sliced
• ½ cup scallions, sliced
• 1 clove garlic, minced
• 1 small green pepper, sliced
• 1 small red pepper, sliced
• 1 cup zucchini, sliced
• 1 cup bok choy, shredded
• 1 cup fresh mushrooms, sliced
• 1 cup broccoli, chopped
• 1 cap water chestnuts
• 1/3 cup almonds, slivered

Directions:

1. Combine egg white, sherry and cornstarch; stir well.
2. Cut chicken into bite-size pieces and add to sherry mixture, tossing gently to coat. Let stand 1 hour.
3. Heat oil in a large skillet. Remove chicken from marinade; sauté chicken in oil until lightly browned.
4. Add soy sauce and carrots, stirring well. Cook 2 minutes.
5. Add scallions, garlic and peppers; stir-fry an additional 2-3 minutes.
6. Add zucchini, bok choy, mushrooms, broccoli, water chestnuts and almonds; cook 2-3 minutes. Serve over rice.

Yield: 6 servings

Sources:
(per serving)

• 219 calories
• 12 grams total fat
• 2 gram saturated fat

Cookery Classics
by Kathleen Duran, R.D.