Lite Oriental Chicken
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A chinese take on lite oriental chicken, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 (6 oz.) can bamboo shoots
- 2 c. snow peas
- 1 c. sliced mushrooms
- 1 (8 oz.) can water chestnuts, rinsed and drained
- 2 tsp. minced garlic
- 2 whole chicken breasts, skinned and boned
- 3 tsp. fat-free chicken broth
- 1 Tbsp. cornstarch
- 2 Tbsp. cooking sherry
- 1/4 c. low sodium soy sauce
- 1/2 c. fat-free chicken broth
Method
Mix together 1/2 cup broth, soy sauce, sherry and cornstarch. Set aside; cut chicken into 1-inch cubes.
Heat 3 tablespoons chicken broth in large pan or wok and brown chicken quickly. Remove from pan and keep warm.
Add garlic, mushrooms and snow peas; stir 2 minutes until mushrooms are golden brown.
Return chicken to pan and add water chestnuts and bamboo shoots.
Pour well mixed sauce over all and cook 2 to 3 minutes until chicken is done and vegetables are crisp and tender.
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