Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 to 3 tablespoons vegetable oil, preferably peanut
- 1 tablespoon grated gingerroot
- 1 teaspoon minced garlic or 2 cloves garlic,crushed
- 1½ pounds boneless, skinless chicken breast, cut crosswise into thin slices*
- 2 tablespoons Splenda
- ¼ cup soy sauce
- 1 teaspoon fish sauce
- ¾ cup dry white wine
- 1 fresh jalapeno, or 2 or 3 little red chilies, finely minced
- 1 teaspoon pepper
- guar or xanthan
Directions
Have the chicken sliced, the ingredients measured, the pepper minced and everything standing by and ready to go before starting to cook — once you start stir-frying, this goes very quickly.
Put a wok or heavy skillet over high heat.
Add the oil, let it heat for a minute or so, then add the ginger and garlic.
Stir for one minute to flavor the oil.
Add the chicken, and stir-fry for 1 to 2 minutes.
Add the Splenda, soy sauce, fish sauce, white wine, jalapeno and pepper, stirring often, for 7 to 8 minutes or until the chicken is cooked through.
Thicken pan juices very slightly with guar or xanthan and serve.