Diabetic Recipes
Spicy Szechwan Chicken
Yield: 6 servings, 2/3 cup each.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 teaspoons cornstarch, divided
- 1 egg white
- 2 tablespoons vegetable oil
- 3/4 cup thinly sliced, drained, canned bamboo shoots
- 1/4 cup diced, drained green chiles
- 1/2 cup shelled, roasted, skinned peanuts
- 1 clove garlic, minced fine
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- 3 tablespoons dry sherry
- 1 teaspoon grated, peeled, fresh gingerroot
- 2 tablespoons finely chopped green onion
Instructions
- Cut chicken into 2 x 1/2 inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again.
- Heat oil in a 12 inch frying pan. Add chicken and bamboo shoots and stir-fry for about 3 minutes (use a wooden spoon or wooden fork).
- Add chiles and peanuts; stir-fry for 2 minutes.
- Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan.
- Stir-fry and heat until sauce is thick and smooth and mixture is well blended.
- Add green onion. Stir-fry for 30 seconds to warm onions.
- Serve immediately.
Attribution
The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS and Katharine Middleton