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Post subject: Stir-Fried Spicy Ginger Chicken  PostPosted: Jan 06, 2006 - 08:02 AM

Stir-Fried Spicy Ginger Chicken

Make up several batches of the stir-fry sauce and keep it on hand for
last-minute cooking. The spicy sesame-orange sauce is great with pork
chops, fish or chicken breasts.

2 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon dark sesame oil
1 teaspoon honey
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon cornstarch

1 tablespoon vegetable oil
3/4 lb. boneless skinless chicken breast halves, cut into thin strips
1 tablespoon minced fresh ginger
3 garlic cloves, minced
2 cups sliced bok choy
1 cup snow peas
1 red bell pepper, cut into thin strips

1. In small bowl, combine all sauce ingredients; blend well. Set aside.

2. Heat wok or large skillet over high heat until hot. Add oil; tilt wok to
coat bottom and sides. Add chicken; stir-fry 4 to 5 minutes or until
chicken is no longer pink. Remove chicken; loosely cover to keep warm.

3. If necessary, add an additional 1 teaspoon oil to wok. Add ginger and
garlic; cook 30 seconds over high heat. Add bok choy, snow peas and bell
pepper; stir-fry 1 to 2 minutes or until vegetables begin to brighten in
color. Return chicken to wok; stir in sauce. Bring sauce to a boil,
stirring constantly; serve.

4 servings

PER SERVING: 180 calories, 7 g total fat (1.5 g saturated fat), 21 g
protein, 8.5 g carbohydrate, 45 mg cholesterol, 580 mg sodium, 2 g fiber




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