You can substitute turkey for the chicken in this recipe. If you want to really shake this recipe up, replace the carrots and peppers with any stir-fry vegetable blend available in most supermarkets. site map	Shredded Chicken and Vegetables Ingredients 6 servings - 21 g protein and 10 g carbohydrate per serving 225 calories per serving 10 g fat per serving 3 whole split chicken breasts, skinless, boneless 4 tbsp cornstarch 4 tbsp soy sauce 1 tbsp dry sherry 1 egg white, slightly beaten 5 tbsp olive oil 1 medium carrot, thinly shredded 1 medium green or red bell pepper, thinly sliced 1 tsp fresh ginger, thinly shredded 1 scallion, thinly sliced 1 tsp sugar 2 tbsp cold water With chicken breasts slightly frozen, slice chicken into paper thin strips approximately 1/8-inch whide and 2-inches long. In small bowl, combine half of the cornstarch and half of the soy sauce with the egg white and sherry. Blend well. Arrange chicken slivers in shallow dish. Pour sherry mixture over chicken and let stand 30 minutes. Heat 1 tablespoon oil in a heavy skillet or wok. Saute carrot slivers for 1 minute. Add bell pepper and cook for 1 minute. Remove vegetables from pan and set aside. Heat remaining 4 tablespoons of oil. Saute ginger and scallions for 30 seconds. Drain sherry mixture from chicken and discard liquid. Add chicken to hot pan. Cook, stirring constantly, until it shreds and turns white. Return vegetables to pan. Add sugar and remaining soy sauce. Cook, stirring constantly, until heated through. Dissolve cornstarch in cold water. Add to pan. Cook briefly until all ingredients are coated and lightly glazed. Serve while hot. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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