Hot and Sweet Shanghai Chicken
1 pound boneless, skinless chicken breast or chicken breast tenders,
with tendons removed, cut into 1/2-inch pieces
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 to 2 dried red chile peppers
1 cup bamboo shoots, sliced
1 cup carrot slices or julienne strips microwaved or
blanched for 1 minute
1/2 cup sliced water chestnuts
1 green or red bell pepper, sliced into thin strips
3/4 cup sugar peas, washed and trimmed
2 tablespoons hoisin sauce*
2 teaspoons sugar
2 tablespoons sake* or dry sherry
1/2 tablespoon fresh ginger root, minced
1 teaspoon dark Oriental sesame oil
*These items can be found at your local Oriental market and are available in the
specialty food sections of most larger supermarkets.
Combine chicken, egg white, cornstarch and salt together well and set aside;
prepare vegetables and set aside.
Mix sauce ingredients together in a small bowl and set aside.
Spray wok or large stick-resistant skillet with cooking spray and preheat over
medium-high for 2 minutes. Stir-fry chili peppers until pungent and brown; add
chicken mixture and stir-fry several minutes.
Add vegetables to chicken, continuing to stir-fry another 60 seconds; add sauce
and stir-fry all ingredients together for 2 more minutes.
Remove from heat and serve over rice or Sesame Noodles
Yield: 4 servings
Approximately 185 calories; 4.5 grams total fat; 0.6 gram saturated fat; 42
milligrams cholesterol; 13.5 grams carbohydrate; 2.8 grams dietary fiber; 24.5
grams protein; 388 milligrams sodium