Hot and Sweet Shanghai Chicken - 13.5 g carbs

Hot and Sweet Shanghai Chicken

cooking spray
1 pound boneless, skinless chicken breast or chicken breast tenders, with tendons removed, cut into 1/2-inch pieces
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 to 2 dried red chile peppers
1 cup bamboo shoots, sliced
1 cup carrot slices or julienne strips microwaved or blanched for 1 minute
1/2 cup sliced water chestnuts
1 green or red bell pepper, sliced into thin strips
3/4 cup sugar peas, washed and trimmed

Sauce:
2 tablespoons hoisin sauce
2 teaspoons sugar
2 tablespoons sake or dry sherry
1/2 tablespoon fresh ginger root, minced
1 teaspoon dark Oriental sesame oil

Combine chicken, egg white, cornstarch and salt together well and set aside; prepare vegetables and set aside. Mix sauce ingredients together in a small bowl and set aside. Spray wok or large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Stir-fry chili peppers until pungent and brown; add chicken mixture and stir-fry several minutes. Add vegetables to chicken, continuing to stir-fry another 60 seconds; add sauce and stir-fry all ingredients together for 2 more minutes. Remove from heat and serve over rice or Sesame Noodles
Makes 4 servings.
Calories 185, Fat 4.5 g, Carbs 13.5 g, Sodium 388 mg. Fiber 2.8 g.