Honey Stir-Fried Chicken
Recipe by Linda Gassenheimer
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons dry sherry
2 teaspoons minced garlic
1 tablespoon honey
3⁄4 pound boneless, skinless chicken breast cut into 1⁄2-inch
2 teaspoons sesame oil
1 cup sliced onion
1 cup sliced red bell pepper
2 cups sliced bok choy (white part and leaves) 1 tablespoon cornstarch
1 tablespoon water
Mix soy sauce, vinegar, sherry, garlic and honey together in a bowl. Add chicken and let marinate while you prepare the other ingredients.
Heat a wok or skillet over high heat and add sesame oil. Remove chicken from marinade and reserve liquid. Add chicken to the wok and stir-fry 2 minutes. Remove to a plate. Add onion, red bell pepper and bok choy. Stir-fry 2 minutes. Mix the cornstarch with 1 tablespoon water together and add to reserved marinade. Add marinade and chicken to the wok and stir-fry 2 minutes with the vegetables. Remove from heat. Yield: 2 servings.
Per serving: 398 calories (21% from fat), 9.4 g fat (1.7 g saturated, 3 g monounsaturated), 126 mg cholesterol, 42.1 g protein, 30.6 g carbohydrates, 3.1 g fiber, 645 mg sodium.