Curried Chicken Oriental
|Low sodium soy sauce||1 1⁄2 Tablespoon|
|Dry sherry||1 1⁄2 Tablespoon|
|Grated peeled ginger root||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Skinless boneless chicken breast halves||12 Ounce, cut into thin strips (3 Pieces, 4 Ounce Each)|
|Snow pea pods||2 Ounce (Fresh)|
|Vegetable cooking spray||1|
|Peanut oil||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Julienned green pepper||1⁄3 Cup (5.33 tbs)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned pineapple chunks in juice||8 Ounce, drained (1 Can)|
|Unsalted dry roasted peanuts||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Canned low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Cooked long grain rice||2 Cup (32 tbs), cooked without salt / fat|
Combine first 5 ingredients in a small bowl; stir well.
Add chicken, and toss well.
Cover and marinate in refrigerator 4 hours, stirring occasionally.
Wash snow peas; trim ends, and remove strings.
Coat a wok with cooking spray; heat at medium-high (375°) until hot.
Drizzle oil around top of wok, Coating sides; heat at medium-high 1 minute.
Add chicken and marinade; stir-fry 3 to 4 minutes or until chicken is lightly browned.
Remove chicken from wok, and pat chicken dry with paper towels; Set aside.
Add 1/2 cup water to wok, stirring to de-glaze pan.
Add carrot, and stir-fry 2 minutes.
Add green pepper and green onions; stir-fry 2 minutes.
Add snow peas and mushrooms; stir-fry 1 minute.
Add chicken, pineapple, peanuts, and curry powder; toss well.
Combine cornstarch and chicken broth, stirring until mixture is smooth.
Add cornstarch mixture to wok; cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.