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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 2 |
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From the 1995 Heart Healthy Cookbook of delicious healthy recipes, Edina, MN. Preparation time includes time to marinate. Ingredients:
2 -3 ounces boneless skinless chicken breasts |
1/8 teaspoon salt (optional) |
1/4 teaspoon black pepper |
1 teaspoon cornstarch |
2 egg whites, beaten |
2 tablespoons vegetable oil, divided |
12 mushrooms, sliced (about 3/4 cup) |
2 stalks celery, sliced (about 1/2 cup) |
12 water chestnuts, sliced (about 1/2 cup) |
1 (6 ounce) package snow peas |
1 1/2 cups chopped scallions (1 small bunch) |
2 teaspoons low sodium soy sauce or 2 teaspoons tamari |
1/2 teaspoon sugar |
Directions:
1. Cut chicken into narrow strips; marinate in refrigerator 1 hour in a medium bowl with the next 4 ingredients.
2. Heat first tablespoon of vegetable oil in wok over medium-high heat.
3. Saute mushrooms, celery, water chestnuts, and snow peas for 2 minutes; remove from wok.
4. Add remaining tablespoon of oil to wok and heat.
5. Saute scallions and chicken strips for 1 minute over high heat, turning constantly.
6. In a small bowl, mix soy sauce or tamari and sugar; pour into wok.
7. Add vegetable mix to wok and heat for 1 minute- Serve hot.
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