Serves: 6
Total Calories: 168
1. Cut chicken into strips, about 1 1/2 x 1/2 x 1/2 -inch.* Sprinkle with pepper set aside.
2. Prepare gingerroot and garlic set aside in a small bowl.
3. Prepare mushrooms, celery, water chestnuts, green pepper, red pepper and green onions set aside.
4. In a small bowl, combine soy sauce, sherry, water, cornstarch and splenda until smooth set aside.
5. In a large skillet or wok over high heat, heat 2 tablespoons of the oil. Stir-fry chicken for 3 to 5 minutes or until no longer pink on the inside. Remove chicken cover and keep warm.
6. Add 1 tablespoon oil to skillet. Stir-fry ginger root/garlic mixture over high heat for 30 seconds. Add remaining vegetables. Stir-fry for 3 to 4 minutes or until vegetables are tender. Stir soy sauce mixture, then pour over vegetables. Add chicken. Cook and stir until sauce thickens and coats all ingredients. Transfer to a bowl cover and keep warm.
Transfer to a serving platter. Sprinkle with sesame seeds.
*Partially frozen or very cold chicken breasts are easier to cut.
This Cantonese Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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