Yield: 2 servings
1/4 cup light soy sauce
1/4 cup rice vinegar
1/4 cup dry sherry
2 tablespoons chopped fresh ginger
(or 2 teaspoons ground ginger)
3 medium cloves garlic, crushed
1/2 pound boneless skinless chicken breast,
cut into 1/2 inch pieces
2 teaspoons sesame oil
1 medium red bell pepper, sliced (1 cup)
1 teaspoon cornstarch
Salt and freshly ground black pepper, to taste
1/4 cup unsalted cashew nuts
2 scallions
Mix soy sauce, vinegar, sherry, ginger, and garlic together in a small bowl. Add chicken and marinate while you prepare the other ingredients. Heat a wok or skillet over high heat and add oil. Remove chicken from marinade with a slotted spoon, reserving liquid. Add chicken to work and stir-fry 2 minutes. Remove to a plate.
Add red pepper and stir-fry 2 minutes. Mix cornstarch with/reserved marinade. Add marinade & chicken to the wok & stir-fry 2 minutes with the peppers. Remove from heat. Add salt and pepper. Sprinkle cashew nuts and scallions on top and serve over rice.
Nutritional Information Per Serving (1/2 of recipe): Calories: 371, Fat: 16 g, Cholesterol: 68 mg, Sodium: 1281 mg,
Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 30 g
Diabetic Exchanges: 11/2 Carbohydrate, 4 Very Lean Meat, 3 Fat
