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    Chicken: 8 pt. Kung Bow Chicken


    Source of Recipe


    internet

    List of Ingredients




    1/2 Cup Dried Mushrooms
    1 Whole Boneless Skinless Chicken Breasts, cut into bite size pieces
    1 Teaspoon Cornstarch
    3 Tablespoons Soy Sauce
    1 Tablespoon Cooking Oil
    1 Clove Garlic minced
    1 Large Green Pepper cut in 1/2" pieces
    1/2 Cup Bamboo Shoots halved lengthwise
    2 Tablespoons Peanuts chopped
    1/4 Teaspoon Crushed Red Pepper

    Recipe



    Soak mushrooms in enough warm water to cover for 30 min.; squeeze to drain well. Chop mushrooms, discarding stems. Cut chicken into bite size pieces. Blend 1 ta cold water into cornstarch; stir in soy sauce. Set aside.

    Preheat wok; add cooking oil. Stir fry garlic in hot oil 30 sec. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms. Stir fry 2 min. Remove from wok. Add chicken; stir fry 2 min. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Add green pepper, bamboo shoots, peanuts, red pepper, and mushrooms; cover and cook 1 min. Serve at once. Serves 2.


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    Per serving: 424 Calories; 14g Fat (27% calories from fat); 30g Protein; 55g Carbohydrate; 48mg Cholesterol; 1612mg Sodium
    Food Exchanges: 3 Lean Meat; 10 1/2 Vegetable; 2 Fat
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