2 cloves garlic
1 piece (11/2inch
long, 1 inch in
diameter) fresh
ginger root, peeled
1 egg white
2 tablespoons plus
2 teaspoons
reduced-sodium soy
sauce, divided
1 tablespoon
cornstarch, divided
1/2teaspoon sesame oil
1/4-1/2teaspoon crushed
red pepper flakes
1 whole boneless,
skinless chicken
breast, cut in 1/2-
inch strips (see
TIPS)
1 rib celery, cut in
4 pieces
1 cup fresh mushrooms
3/4cup reduced-sodium
chicken broth
4 teaspoons peanut
oil
3 green onions, cut in
1-inch pieces
1 cup (4 oz.) fresh pea
pods, trimmed,
halved
1 cup (4 oz.) fresh
bean sprouts
6 ounces curly
Chinese noodles or
vermicelli pasta,
cooked and drained
Position mini bowl and mini blade in work bowl.
With processor running, add garlic and ginger root
through feed tube. Process until chopped, about
15 to 20 seconds. Add egg white, 2 teaspoons soy
sauce, 1 teaspoon cornstarch, sesame oil, and red
pepper flakes. Process until mixed, about 5 to
10 seconds.
In medium bowl, combine chicken and egg white
mixture. Toss to coat. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add celery. Process to slice. Set aside.
Add mushrooms to work bowl. Process to slice.
In small bowl, combine broth, remaining
2 tablespoons soy sauce, and remaining 2 teaspoons
cornstarch. Set aside.
Heat 2 teaspoons oil in Dutch oven or wok over
medium-high heat, until oil sizzles. Add chicken
mixture. Cook and stir for 5 to 8 minutes, until
chicken is no longer pink. Set aside.
Heat remaining 2 teaspoons oil in same skillet. Add
celery. Cook and stir for 1 minute. Add mushrooms,
green onions, pea pods, and bean sprouts. Cook and
stir for 2 to 3 minutes, until vegetables are crisp-
tender. Add chicken mixture and broth mixture.
Cook and stir until thickened and bubbly. Add
noodles or pasta. Toss to coat. Heat thoroughly.
Yield: 4 to 6 servings.
Per serving: About 298 cal, 20 g pro, 36 g car,
8 g fat, 33 mg chol, 336 mg sod.
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