Spicy Mint Chicken

Recipe Ingredients

2 tablespoons	30ml	Chablis or other dry white wine
2 teaspoons	10ml	Low-sodium soy sauce
1/2 teaspoon	2.5ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	White vinegar
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Crushed red pepper
1 cup	198g / 7oz	Fresh sugar snap peas
		Vegetable cooking spray
1 teaspoon	5ml	Vegetable oil
1 cup	110g / 3.9oz	Very thin julienne-cut carrot - (1-inch)
1/2 lb	227g / 8oz	Skinned boned chicken breast
		Cut into 1/2-inch pieces
1/4 cup	15g / 0.5oz	Thinly sliced green onions
2 tablespoons	30ml	Minced fresh mint
2 teaspoons	10ml	Minced jalapeno pepper
		Red leaf lettuce

Recipe Instructions

Combine first 7 ingredients in a small bowl; stir well, and set aside. Trim ends from peas, and set aside.

Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add peas, carrot, and chicken; stir-fry 4 minutes or until chicken is done. Add wine mixture, green onions, mint, and jalapeno pepper; stir-fry 1 minute. Yield: 2 servings (serving size: 1-1/2 cups).

Source:
Cooking Light, May 1994, page 131

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