cut into 1" s= trips 4 Tsp. Soy Sauce 1/2 Cup Dry sherry 2 Tsp. Cornstarch 1 Tbsp. Peanut oil 6 Oz. Snow peas 4 Cloves Garlic 1 Tsp. Chili paste 8 oz Bamboo shoots :
drained and sliced 8 oz Water chestnuts -- drained 1/4 c Low-sodium chicken broth 2 Tbsp. Sesame Seeds, Toasted 3 Green onions, sliced 1 Tsp. Oriental Sesame Oil Steamed rice Place chicken, soy sauce, sherry, and cornstarch in bowl and stir. Let=20 marinate 15 minutes. Heat peanut oil in wok or large heavy skillet over medium-high heat. Add=20 snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken=20 with marinade and stir-fry 3 minutes. Add bamboo shoots and water=20 chestnuts and stir-fry until chicken is almost cooked through, about 2=20 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30=20 seconds. Stir in sesame oil. Serve with rice. Nutritional Analysis Calories from Protein: 43% Carbohydrate: 31% Fat: 26%