Posted 7/31/2009 @ 2:36:33 pm by todaysbaker.com
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2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon dry sherry
2 cloves garlic, minced
¼ teaspoon red pepper flakes
16 chicken tenders (about 1 pound)
1 tablespoon peanut oil
Hot cooked rice
Combine soy sauce, chili sauce, sherry, garlic and red pepper in shallow dish. Add chicken; coat well.
Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 6 minutes, turning once, until chicken is browned and no longer pink in center.
Serve chicken with rice, if desired. (Makes 4 servings.)
Cook's Nook: If you can "take the heat," try adding a few Szechuan peppers to the dish. They are best if heated in the oven or over a low flame in a skillet for a few minutes beforehand.
Nutrients per Serving: 180 calories, 3g carbohydrate, <1g dietary fiber, 26g protein, 6g fat, 0g saturated fat, 69mg cholesterol, 625mg sodium.
Helpful Hint: To make 3 cups of wild rice, bring 2½ cups water to a boil in a medium saucepan over medium-high heat. Add 1 cup rinsed and drained wild rice and ½ teaspoon salt. Return water to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes until all the water is absorbed and the rice is tender.
(Recipe taken from Low-Carb Snacks & Appetizers, Favorite All Time Recipes.)
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