Ingredients:
4 skinless chicken breasts, sliced thinly into matchstick strips
4 Tbs. olive or canola oil
2 Tbs. low-sodium soy sauce
2 Tbs. sherry
1/2 chicken bouillon cube dissolved in 4 Tbs. hot water
1 Tbs. tomato concentrate
Dash of pepper
4 shallots, cut in 2-inch/5cm pieces
1 clove garlic, chopped
1 slice root ginger, finely chopped
1 cup bean sprouts
4 Tbs. olive or canola oil
2 Tbs. low-sodium soy sauce
2 Tbs. sherry
1/2 chicken bouillon cube dissolved in 4 Tbs. hot water
1 Tbs. tomato concentrate
Dash of pepper
4 shallots, cut in 2-inch/5cm pieces
1 clove garlic, chopped
1 slice root ginger, finely chopped
1 cup bean sprouts
Recipe:
1. Fry chicken in 2 tablespoons oil for 2 minutes.
2. Add soy sauce, tomato and half the sherry; stir-fry for 1 minute.
3. Add chicken broth and heat until mixture boils.
4. Remove mixture from pan.
5. Heat the rest of the oil; add shallots, garlic and ginger.
6. Add bean sprouts, sprinkle with salt and stir-fry for 2 minutes.
7. Return chicken mixture to pan and stir-fry for 1 minute.
8. Sprinkle with remaining sherry and fry for1/2minute.
9. Place contents in serving dish, and serve immediately.
2. Add soy sauce, tomato and half the sherry; stir-fry for 1 minute.
3. Add chicken broth and heat until mixture boils.
4. Remove mixture from pan.
5. Heat the rest of the oil; add shallots, garlic and ginger.
6. Add bean sprouts, sprinkle with salt and stir-fry for 2 minutes.
7. Return chicken mixture to pan and stir-fry for 1 minute.
8. Sprinkle with remaining sherry and fry for1/2minute.
9. Place contents in serving dish, and serve immediately.
Serves:
4
Notes:
Fat content:
Each serving has about 18g of fat.