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Post by ellise on Jul 12, 2005 4:48:39 GMT 10
4 skinless boneless chicken breasts 3 cloves garlic, minced 2 Tbsp. cooking oil 1 cup chicken broth 3 stalks celery; diced 1/2 pound bean sprouts 1 onion, chopped 1 head napa (chinese) cabbage, coarsely chopped 3 Tbsp. soy sauce 2 Tbsp. dry sherry 2 Tbsp. hoisin sauce 2 Tbs minced fresh ginger 1 Tbsp. oyster sauce (optional) 3 Tbsp. cornstarch 1 pkg chow mein style crispy noodles
Thinly slice the chicken breasts. Saute chicken and garlic in oil for 2 minutes. Add vegetables and stir fry for 3 minutes. Add 1/2 cup broth and cover and cook for 3 more minutes. Meanwhile, mix remaining 1/2 cup broth, soy sauce, dry sherry, hoisin sauce, ginger, oyster sauce and cornstarch together. Add mixture to vegetables and cook for another 3 minutes. Serve over crisp noodles with Chinese hot mustard and extra soy sauce on the side.
The Skinny: Use fat free chicken broth and low fat noodles.
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