1 Lb. Boneless, Skinless Chicken Breasts -- 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%