5 tbsp sake (rice wine) or ¼ cup chicken broth
2 tbsp finely chopped gingerroot (I used a pinch of ground ginger)
½ to 1 tsp crushed red pepper (or less if you want)
2 cloves garlic – finely chopped
1 lb boneless chicken breast – cut into 2 x 1/2 inch strips
1 (3 oz) pkg beef flavored ramen noodles
1 cup water
2 tsp cornstarch (can substitute arrowroot; no carbs)
4 medium stalks celery – largely chopped (2 cups)
1 (15 oz) can whole straw mushrooms – drained
1 (15 oz) baby corn – drained
1 (15 oz) can sliced bamboo shoots – drained (I just used one 8-oz can)
1 (2 oz) jar sliced pimentos – drained (I didn’t use)
1 (15 oz) can water chestnuts – drained
Mix 3 tbsp sake or ¼ cup chicken broth, gingerroot (ground ginger), red pepper and garlic in small glass bowl. Cover and set aside.
Spray wok or deep 12-inch skillet with non-stick cooking spray. Heat wok or pan over high heat until hot. Add chicken and sake or chicken broth; stir-fry about 3 minutes or until lightly cooked. Add celery. Stir-fry 2 minutes or until crisp tender. Stir in mushrooms, corn, bamboo shoots, water chestnuts and pimentos. In separate bowl, mix water, cornstarch (or arrowroot), and contents of ramen flavor packet. Pour “water” mixture into chicken and vegetables. Bring to a boil and stir for 2 minutes. Cook and drain noodles as directed on package while waiting for mixture to come to a boil.
Add gingerroot mixture to chicken and vegetables. Bring to boil again, stir 1 minute. Reduce heat to simmer.
Add in noodles and toss together and serve.
- Per serving
- 270 calories
- 4 g fat
- 20 g protein
- 20 g carbohydrates
- 3 fiber
- Food exchanges
- 1-1/2 lean meat
- 3 vegetable
- 0 fruit
- 1 fat
- 1 grain (starch