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Oriental Chicken & Vegetables
Chicken and vegetable stir-fry in a delicious sauce.
16 oz chicken breast meat
2 tbsps peanut oil
2 tbsps soy sauce
2 tbsps dry sherry
1/2 tsp sugar
1 clove garlic
1/2 tsp ginger
1 tbsp corn starch
3 tbsps peanut oil
1 cup sliced onion
1 cup sliced green pepper
1 cup sliced red pepper
1/2 <span class="measurestring" title="cup (1/2" slices)">cup</span> bamboo shoots
2 tsps water
Placed chicken in shallow dish with the next 8 ingredients.
Heat 2 tablespoons of oil in uncovered wok at 350° F (175° C).
Add remaining ingredients to wok; stir-fry 3 to 5 minutes or until vegetables are tender-crisp. Remove from wok; set aside.
Wipe out wok with paper towel. Heat remaining tablespoon oil in wok at 400° F (200° C).
Add meat mixture to wok; stir-fry 2 minutes or until no longer pink.
Return vegetables to wok; stir-fry to heat through.
in 1 serving of Oriental Chicken & Vegetables.
, 13% carbs, 35% protein.
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