|1||chicken breasts, boneless, skinless, cut into 1x5 cm strips||300 g|
|2 cups||snow peas||180 g|
|1 1/2||green peppers, cut into thin strips||220 g|
|1 1/2||onions, coarsely chopped||300 g|
|2 cloves||garlic, minced or pressed|
|2 tbsp||cornstarch||16 g|
|3 tbsp||wheat-free soy sauce||45 mL|
|2 tsp||sugar||8 g|
|4 slices||gingerroot, cut into thin slices||6 g|
|3 tbsp||canola oil||45 mL|
|2 tbsp||sherry [optional]||30 mL|
|ground pepper to taste [optional]|
Before you start
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.
- Slice the chicken breast into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, sherry (optional), cornstarch, sugar, and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
- Preheat the oven to the lowest setting.
- Prepare the vegetables. Coarsely chop the onion, thinly slice the pepper, and mince or press the garlic. Keep the snow peas whole. Cut 2-3 more slices of ginger.
- Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, and bell pepper, cook 2-3 min until they start to soften, then set aside on the warmed serving plate in the oven.
- Turn up the heat and add ½ to 1 tablespoon of oil. First add some salt, then immediately add the snow peas. Stir constantly for 2-3 min since they cook very quickly (the colour should stay dark green). Put the snow peas on the plate with the other vegetables. Keep the plate warm.
- In the same wok, add the remaining oil and the marinated chicken. Reserve the remaining marinade. Stir constantly over medium heat 7-8 min until the meat is almost cooked. Then put the vegetables back into the wok, add the new slices of ginger plus the reserved marinade. Cook another 2 min. Add salt and pepper to taste then serve.
Nutrition Facts Table
per 1 Serving (270g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¼||servings|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Low :
- Calories, Saturated Fat, Sodium
- Source of :
- Calcium, Copper, Fibre, Manganese, Omega-3, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
- Good source of :
- Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin E
- Excellent source of :
- Niacin, Vitamin B6, Vitamin C, Vitamin K
|Meat and Alternatives||3|