Ingredients:
2 Tbsp sesame oil
3 cups bean sprouts
2 garlic cloves, minced
2 tsp minced ginger
1 ½ lb boneless, skinless chicken breasts, cut into 3-inch strips
1 cup fresh snow peas, trimmed
½ cup sliced red pepper
1 Tbsp lite soy sauce
1 Tbsp dry sherry
1 Tbsp fresh lemon juice
1 6-oz can bamboo shoots
1 6-oz can water chestnuts, slivered
Instructions:
1. On a high temperature, heat 1 Tbsp oil in a wok or pan
2. Add beans sprouts to the oil and stir-fry for 1-2 minutes (make sure they are crispy)
3. Remove the sprouts from the wok or pan
4. Place the garlic and ginger on the remaining oil and stir-fry for 30 seconds
5. Now, place the chicken on the wok or pan and stir-fry for 4 minutes
6. Keep the chicken remaining on the wok or pan, but place to the side
7. Add the snow peas and red pepper and stir-fry for 2 minutes. Then mix in the soy sauce, sherry and lemon juice
8. Place the chicken back to the center of the wok or pan and cook for 2 minutes
9. When ready to serve put the chicken over the bean sprouts and top it with chestnuts
Nutritional Information:
Exchanges
2 Vegetable
3 Lean Meat
Calories 215
Calories from Fat 68
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 69 mg
Sodium 171 mg
Carbohydrate 9 g
Dietary Fiber 2 g
Sugars 4 g
Protein 27 g
