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Sesame Chicken Stir-Fry with Vegetables


This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.













Trans-fat Free, Good source of fiber


1 pound chicken breast halves, boneless, skinless
cut into 1 inch strips
4 teaspoons soy sauce, tamari
½ cup sherry
2 teaspoons cornstarch
1 tablespoon peanut oil
6 ounces snow pea pods
4 cloves garlic
1 teaspoon thai chili paste
8 ounces bamboo shoots
drained and sliced
8 ounces water chestnuts
¼ cup chicken broth, low salt
2 tablespoons sesame seeds
3 scallions, spring or green onions
1 teaspoon sesame oil


Place chicken, soy sauce, sherry, and cornstarch in bowl and stir. Let marinate 15 minutes.

Heat peanut oil in wok or large heavy skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes.

Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Stir in sesame oil. Serve with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 116118% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 798mg 33%
Total Carbohydrate 49g 49%
Dietary Fiber 5g 19%
Sugars g
Protein 176g
Vitamin A 15% Vitamin C 107%
Calcium 23% Iron 42%
* based on a 2,000 calorie diet How is this calculated?


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