What you need

1 pound boneless skinless breast halves

1 Large egg white

1TBS cornstarch

coarse salk and ground pepper

2~3 TBS vegtable oil…. I use as little as poss.

1 pound celery (8~10 large stalks) Thinley sliced on the diagonal aprox 5 cups.

3 inch piece of fresh ginger peeled and thinly slivered lengthwise

1 Jalapeno chile, red or green slivered lengthwise ( I added 1 red, orange, and yellow sweet pepper to this and it was AMAZING)

3 TBS rice vinigar

1TBS toasted sesame oil

1 TBS sugar…(splenda)

4 green onions

1 schallot

What to do……..

Cut chicken into thin strips 2 1/2 inches long. In a medium bowl, whisk together egg white and cornstartch 1 teaspoon salt and 1/2 teaspoon pepper untill smoot add chicken strips and toss ( I use a ziplock bag and it coats better.)

Heat 1 TBS oil in a large nontick skillet over medium-high heat. Add half of coated chicken strips to skillet; cook , turning once, untill golden. about 5 min. Transfer to a plate. Add another TBS oil to skillit, and brown remaining chicken in smae mannor.

add celery, ginger, and jalapeno to remaining oil in skillet (add oil if needed); cook, tossing,untill celery is crisp~tender, 4-5 minutes.

Stir vinegar, sesame oil and sugar in with vegtables. Add green oinions and schallots and all cooked chicken; toss, untill combined and heated through, 1-2 minutes. Serve imediatly.

I try to mix it up and cut the calories here and there…. but this serves 4…. Way to much food if you ask me…. and it is only 282 calories 13.8 grams fat;28.2grams protein; 11.3 grams carbs; 2.2 grams fiber……. This is an amazing dish to have with Wild rice or a mix rice. I lvoe it. and it isn’t hot. it really isn’t I thought with all the Jalapeno’s it would be But it really isn’t … give this a try and you and your family will be smiling all night long.

Posted: April 5th, 2006 under This-n-that.
Comments: 1