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Add a photoServings: 1
Ingredients
- 1/2 sm Chicken breast
- 1 tsp Cornstarch
- 2 tsp Sherry or possibly apple juice ds Salt
- 2 tsp Veg. oil
- 1 tsp Veg. oil
- 1/2 c. Green pepper cut 1" squares
- 1/4 c. Celery, diagonally sliced pn Dry red peppers
- 2 tsp Water pn Sugar ds Salt
- 2 Tbsp. Water chestnuts, sliced
Directions
- Preparation: 10 minutes, cooking 4 minutes Bone and skin chicken breast and cut meat into 1-inch squares. Combine cornstarch, sherry and dash salt and pour over chicken pcs, tossing with a fork to coat chicken well.
- Heat 2 tsp oil in heavy skillet or possibly wok, add in chicken and cook over high heat 2 min stirring briskly. Lift out with slotted spoon and keep warm.
- Add in 1 tsp oil to pan. Add in green pepper, celery and crushed red pepper.
- Cook over high heat 1 minute, stirring. Add in water, sugar, dash salt and water chestnuts. Cover tightly and cook quickly 30 seconds.
- Remove cover, add in chicken pcs, and stir 30 seconds. Serve immediately with rice or possibly noodles and steamed broccoli or possibly asparagus.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 213g | |
| Calories 336 | |
| Calories from Fat 181 | 54% |
| Total Fat 20.36g | 25% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.43g | |
| Cholesterol 45mg | 15% |
| Sodium 66mg | 3% |
| Potassium 439mg | 13% |
| Total Carbs 19.47g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.64g | 2% |
| Protein 16.26g | 26% |
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