| Cuisine: Oriental | Type: Main Course | Serves: 6 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Serve with chilled champagne. |
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Ingredients:
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Marinade: 2 tbs. low-sodium soy sauce 2 tbs. rice wine or sake 1 tsp. cornstarch 1 tsp. dark sesame oil 1-1/2 pounds skinless, boneless chicken breats, cut into bite-sized pieces Stir-frying oil: 2 tbs. vegetable oil, divided Sauce: 1/2 cup fat-free, less-sodium chicken broth 2 tbs. sugar 2-1/2 tbs. low-sodium soy sauce 2 tbs. rice wine or sake 1 tbs. Chinese black vinegar or Worcestershire sauce 1-1/4 tsp. cornstarch 1 tsp. dark sesame oil 2 tbs. minced green onions 1-1/2 tbs. minced peeled fresh ginger 1-1/2 tbs. minced garlic 1 tsp. chili paste with garlic Remaining ingredients: 1-1/2 cups drained, sliced water chestnuts 1 cup sliced green onion tops (about 1/2" long) 3/4 cup unsalted, dry-roasted peanuts 6 cups hot cooked long-grain rice |
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Instructions:
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1. Combine first 5 ingredients in a medium bowl, cover and chill 20 minutes. 2. Heat 1 tablespoon vegetable oil in a wok or large non-stick skillet over medium-high heat. Add marinated chicken mixture, stir fry 4 minutes or until chicken is done. Remove from pan, set aside. 3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil). Stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, stir fry for 15 seconds. Add broth mixture; cook 1 minute or until thick, stirring constantly. 4. Stir in cooked chicken, water chestnuts, green onion tops, and peanuts, cook 1 minute or until thoroughly heated. Serve over rice. |
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Related recipes:
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None |
2005-07-28