Chicken:
1 lb. of boneless, skinless chicken, cut into 1 inch strips
1 Tbsp. light soy sauce
1 Tbsp. rice vinegar
2 tsp. arrowroot or cornstarch
1 tbsp. peanut or vegetable oil
Add ins:
1 tsp. peanut or vegetable oil
1 tsp. peeled and grated fresh ginger
3 garlic cloves
Vegetables:
1 medium yellow bell pepper, cored and sliced
4 mushrooms, sliced
1 1/2 cups of trimmed snow peas
1/4 cup of low-fat, reduced sodium chicken broth
Toppings:
1/4 cup of toasted almond slivers or cashews
Directions:
1. Prepare the chicken: Mix the chicken strips, soy sauce, rice vinegar, and arrowroot or cornstarch in a medium bowl. Set aside to marinate for 15 minutes.
2. Heat a wok/skillet/pan over high heat. Add 1 tbsp. of peanut or vegetable oil, and stir fry the chicken for about 4-5 minutes. Remove the chicken from the wok and set aside.
3. Prepare the Add-ins: Add the 1 tsp. of peanut or vegetable oil to the wok. Add in the ginger and garlic, and stir-try for 30 seconds.
4. Add the yellow pepper strips and sliced mushrooms. Stir-fry for 1 minute. Add in the snow peas, and stir-fry for 1 minute. Add in chicken broth, cover, and steam for 3 minutes or until snow peas turn bright green and are crisp.
5. Add in the desired sauce (see below for ideas), and cook for 1 minute until sauce thickens. Return the chicken to the wok, coating with sauce. Sprinkle with either almonds or cashews.
1/2 cup low-fat, reduced-sodium chicken broth
1/4 cup of fresh orange juice
2 tbsp. prepared hoisin sauce
1 tbsp. light soy sauce
1 tsp dark sesame oil
1 tsp. sugar
1/2 tsp. grated fresh orange zest
1 tbsp. arrowroot or cornstarch
Combine all ingredients except the arrowroot or cornstarch. Whisk until smooth. Add in the arrowroot or cornstarch, and whisk again.
Sweet and Sour Sauce:
1/2 cup of unsweetened pineapple juice
2 tbsp. red wine vinegar
1 tbsp. sugar
1 tsp. light soy sauce
1 tsp. peeled and grated fresh ginger
2 garlic cloves, minced
2 tsp. arrowroot or cornstarch
Mix together all the ingredients until smooth.