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    Chicken: Spicy Mint Chicken


    Source of Recipe


    Cooking Light, May 1994, page 131

    List of Ingredients




    2 tablespoons Chablis or other dry white wine
    2 teaspoons low-sodium soy sauce
    1/2 teaspoon cornstarch (off plan ingredient)
    1/2 teaspoon sugar or splenda
    1/2 teaspoon white vinegar
    (original recipe calls for 1/8 teaspoon salt )
    1/8 teaspoon crushed red pepper
    1 cup fresh sugar snap peas
    Vegetable cooking spray
    1 teaspoon vegetable oil (or use broth for this step)
    1 cup very thin julienne-cut carrot (1-inch)
    1/2 pound skinned boned chicken breast cut into 1/2-inch pieces
    1/4 cup thinly sliced green onions
    2 tablespoons minced fresh mint
    2 teaspoons minced jalapeño pepper

    Recipe



    Combine first 7 ingredients in a small bowl; stir well, and set aside. Trim ends from peas, and set aside.

    Coat a wok or large non stick skillet with cooking spray; add oil (or use broth) , and place over medium-high heat until hot. Add peas, carrot, and chicken; stir-fry 4 minutes or until chicken is done. Add wine mixture, green onions, mint, and jalapeño pepper; stir-fry 1 minute.

 

 

 

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