CANTONESE CHICKEN

Cantonese Chicken image

Number Of Ingredients 17

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Ingredients

1 pound chicken breast boneless, skin removed
1/8 teaspoon black pepper
1 tablespoon ginger root minced
2 cloves garlic minced
1/4 pound mushrooms thickly sliced (about 1 1/2 cups)
1 cup celery sliced 1/4 -inch thick (about 2 ribs)
1 (8-ounce) can water chestnut sliced, drained
1 green bell pepper, small cut crosswise and sliced lengthwise (about 3/4 cup)
1 red bell pepper small cut crosswise and sliced lengthwise (about 3/4 cup)
5 green onions cut in 1-inch pieces (about 1/2 cup)
1/3 cup soy sauce
2 ounces sherry
2 tablespoons water
5 teaspoons cornstarch
2 teaspoons splenda
4 tablespoons vegetable oil
1 tablespoon sesame seeds toasted

Steps:

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.

Nutrition Facts : Nutritional Facts Serves

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