10 oz Chicken breast, cubed
1/4 t Salt
1/2 Egg white
1 t Cornstarch paste
1 Green pepper, cubed
1/2 t Peanut oil
1 Green onion, sliced
6 Slices ginger root
2 T Soy bean sauce
1 t Rice wine
1/2 c Peanuts, unsalted
4-5 Dried red chilies, soaked and sliced

Place the chicken in a bowl with the salt, egg white, and cornstarch paste. Mix well. Heat the oil in a wok and add chicken, stir-fry for one minute. Remove and keep warm. Add the green onion, peppers, chilies, and ginger root. Stir fry for one minute and then add the chicken, bean sauce, and wine. Blend well and stir-fry another minute. Stir in the peanuts and serve hot.

Yield: 4 servings

Per Serving:
Calories: 223.5
Fat: 11.75g
Carbs: 8 g
Fibre: 2.25 g
Protein: 23 g

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