CHINESE CHICKEN SALAD WITH PEARS
MAKES 4 SERVINGS

INGREDIENTS

1 to 1-1/4 pounds boneless, skinless chicken breast
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon oriental sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon oil
1 cup bias-sliced green onion
2 teaspoons minced garlic
1 can (8 ounces) sliced water chestnuts, drained
1 can (15 ounces) Bartlett pears sliced, drained

METHOD

Thinly slice chicken into bite-size pieces; set aside. Combine broth, soy sauce, cornstarch, ginger, sesame oil and red pepper flakes; set aside. In large skillet or wok, heat oil. Add onion, garlic and half of the chicken. Stir-fry over medium-high heat for 3 minutes. Remove from skillet. Add remaining chicken; stir-fry 2 minutes. Return all to skillet along with water chestnuts. Add broth mixture; cook and stir until thickened. Stir in pear slices; cook 1 minute to heat through. Serve hot chicken mixture over shredded lettuce or in lettuce cups. Serve over chow mein noodles or hot cooked rice.

NUTRITIONAL INFORMATION (PER SERVING)

Calories 282
Protein 26g
Carbohydrate 27g
Fiber 5g
Fat 8g
Cholesterol 64mg
Sodium 634mg