|
Post by Tia on Sept 26, 2005 18:48:49 GMT -5
Chicken with Mushrooms (Moo Goo Gai Pan)
4 boneless skinless chicken breast halves -- cut into 1/2" cubes 1/4 cup dry white wine 1/2 teaspoon salt 2 scallions -- cut into 1/2" slices 1/2 cup celery -- cut into 1/2" cubes 1 tablespoon vegetable oil 12 snow pea pod, fresh -- strings removed 1/4 pound mushroom -- sliced 6 waterchestnuts -- sliced 1/2 cup low sodium chicken broth 1 tablespoon cornstarch -- in 2 Tbsp water 1/2 teaspoon salt 2 tablespoons whole blanched almonds -- optional
Combine the chicken with the wine and 1/2 tsp salt; set aside.
Stir-fry the scallions and celery in oil for 1 minute; push aside. Stir-fry the snow pea pods 2 minutes; push aside. Stir-fry mushrooms and water chestnuts 1-2 minutes; push aside.
Add the chicken and wine and stir-fry 2-3 minutes, until chicken is done. Combine the chicken and vegetables in the wok. Stir together the broth, cornstarch mixture and another 1/2 tsp salt. Add slowly to the chicken and begetables in the wok and heat until thickened and clear. Serve over rice and sprinkle with almonds, if desired.
This recipe serves 4. WW Points estimated at 6. (w/out almonds; 4 pts--217/ 5/ 2).
Source: "Creative Wok Cooking"
Per Serving (excluding unknown items): 261 Calories; 9g Fat (32.1% calories from fat); 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 694mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
|
|