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Shredded Chicken with Garlic Sauce

JaimeJaime
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servings:
Serving size: 6

Save this recipe 2
Save this recipe 2
servings:
Serving size: 6

Ingredients

  • Ingredients:
  • 1 pound chicken breast, no skin, no bone, R-T-C
  • 8 pieces waterchestnuts
  • 2 tablespoons garlic -- chopped
  • 1 tablespoon salted black beans -- optional
  • 1 stalk green onion -- finely shredded
  • 1/2 cup carrots -- shredded
  • 1/2 cup sweet pepper -- shredded
  • 6 tablespoons oil
  • 1/2 teaspoon salt
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directions

Marinade for Chicken: 3 tablespoons sherry or rice wine 1 large egg white 2 tablespoons cornstarch 1 tablespoon soy sauce

Seasoning Sauce: 4 tablespoons soup stock 1 tablespoon soy sauce 1 tablespoon vinegar 1 tablespoon sesame oil 1 teaspoon cornstarch 1/2 tablespoon sugar dash garlic salt dash white pepper

To Prepare:

Slice chicken into 1“x2” pieces. Marinate chicken pieces first with beaten egg white, then sherry and soy sauce and cornstarch for at least 15 minutes.

Slice the waterchestnuts into thin slices and place together with shredded carrots and sweet pepper.

Mix all seasonings in a small bowl.

To Cook:

Heat 2T. oil in a wok until very hot. Add vegetables and slat; toss quickly for 45 seconds. Remove.

Heat 3T. oil over high heat in the same wok. Add 1 T. chopped garlic until almost brown. Add sliced chicken; stir fry until meat turns white. Remove.

Saute 1 T. garlic in remaining 1 T. oil. Add black beans and seasoning sauce, chicken slices and vegetables. Toss together for 30 seconds. Serve hot.

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Per Serving (excluding unknown items): 280 Calories; 18g Fat (57.5% calories from fat); 18g Protein; 11g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 577mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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