Serves: 4
Total Calories: 87
1. In a small bowl, combine rice wine, egg white, cornstarch, and 1 Tbsp vegetable oil. Add chicken and toss to coat.
2. Spray wok with nonstick cooking spray. Stir-fry chicken until done.
3. Remove chicken and clean wok. Spray again with nonstick cooking spray. Add remaining 1 Tbsp oil. Heat oil and sauté garlic, onion, chili peppers, ginger, salt, sugar, and hot sauce. Add wine and chicken. Stir. Serve over rice.
EXCHANGES
1/2 Carbohydrate
3 Lean Meat
NUTRITION FACTS
Calories 203
Calories from Fat 104
Total Fat 12g
Saturated Fat 1g
Cholesterol 53mg
Sodium 358mg
Total Carbohydrate 5g
Dietary Fiber 0g
Sugars 2g
Protein 19g
This Kung Pao Chicken recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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