Print Options:

Chicken

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Chicken

  c CHICKEN BROTH
 6 oz FROZEN SNOW PEAS (DRAINED)
 2 tb SHERRY
 ¼ lb MUSHROOMS SLICED
 1 tb LOW SODIUM SOY SAUCE
 2 tb CHOPPED GREEN PEPPER
 1 tb CORNSTARCH
 2 tb GREEN ONIONS
  ts BLACK PEPPER
 2 x GARLIC CLOVES MINCED
 2 x WHOLE CHICKEN BREASTS
 ¼ ts CHOPPED GINGER
 1 tb PEANUT OIL
1

IN A SHALLOW DISH, COMBINE CHICKEN BROTH,SHERRY,SOY SAUCE, CORNSTARCHAND PEPPER.

2

SPLIT, SKIN, AND DEBONE THE CHICKEN BREASTS.

3

CUT INTO 1/2PIECES.

4

ADD TO MIX IN PAN.

5

TOSS WELL.

6

REFRIGERATE FOR ABOUT ONE HOUR.

7

IN A LARGE SKILLET, OVER HIGH HEAT, HEAT OIL, ADD SNOW PEAS, MUSHROOMSONIONS,PEPPERS,GARLIC AND GINGER AND COOK FOR ABOUT FIVE MINUTESOR UNTIL CRISP.

8

REMOVE FROM SKILLET AND SET ASIDE.

9

ADD CHICKEN ANDMARINADE TO SKILLET AND COOK FOR 10 MINUTES OR UNTIL CHICKEN IS TENDERAND SAUCE HAS THICKENED.

10

IN NEEDED ADD 1/4 CUP WATER TO THE SKILLET.

11

RETURN VEGATABLES TO SKILLET.

12

COOK, STIRRING FREQUENTLY ABOUT 2 MINUTESVALUES PER SERVING:CALORIES: 215PROTEIN: 30 grams .