Ingredients
- 12 frying (pan)
- 1 egg (white)
- 1 clove garlic
- 3/4 thinly (sliced drained canned)
- 1/4 green chiles (diced)
- 1 lb chicken breasts (boneless)
- 3 tb dry sherry
- 2 tb soy sauce (light)
- 2 tb vegetable oil
- 1/8 c shelled peanuts (roasted)
- 2 tb green onions (finely chopped)
- 4 ts cornstarch
- 1 ts ginger (grated peeled fresh)
- 2 t cornstarch over chicken
- 1 ts sugar
ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food exchanges per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup. This recipe yields 4 cups.
