Serves: 6
Total Calories: 154

1 chicken breast large whole, skinned and boned
1 egg white
1/2 teaspoon salt
3 teaspoons cornstarch
8 ounces bean sprouts fresh, rinsed
2 ribs celery thinly sliced
2 tomatoes small, cut in wedges
1 red bell pepper or green pepper, quartered and cut in 1/2 -inc
1/2 cup water chestnut sliced
6 green onions sliced in 1/2 -inch pieces
1/4 cup tamari sauce
2 tablespoons sherry
2 tablespoons safflower oil
Salt and freshly ground pepper to taste

Slice chicken breast diagonally into 1/4 -inch slices. In a small bowl blend egg white, salt, and 2 teaspoons cornstarch. Add chicken slices and cover with mixture set aside. Drain bean sprouts well. Combine celery, tomato wedges, and red or green pepper set aside. Place water chestnuts and green onions in a small bowl add Tamari sauce, remaining 1 teaspoon cornstarch, and dry sherry. Heat 1 tablespoon oil over highest heat in a nonstick or heavy skillet. Add chicken and stir-fry until it loses its pink color, stirring constantly. Remove and set aside. Add 1 tablespoon oil to skillet add bean sprouts, celery, tomatoes, and red or green pepper stir-fry for 3 to 4 minutes or until crisp-tender. Add water chestnuts and onions with Tamari mixture. Stir-fry for an additional minute add chicken and continue to stir-fry until heated through. Add salt and pepper to taste. Serve immediately with a bowl of steaming rice.

Nutritional Facts:

Serves: 6
Total Calories: 154
Calories from Fat: 46

More Recipes from the Recipes For Healthy Living Cookbook:
Barbecue Brisket
Cantonese Meatballs
Cheese And Crab Pie
Chicken Livers Stroganoff
Chicken Scallopini
Chicken Stir-Fry With Vegetables
Egg And Cheese Lasagna
Ginger Chicken With Vegetables
Island Country-Style Ribs
Italian Sausage
Lamb Chops With Yogurt
Lamb Couscous
Lemon Chicken
Milk-Poached Fish
Oriental Chicken Patties
Pollock-Vegetable Dinner
Pork Steaks With Sesame Apples
Tamari Beef
Tiered Beef Cake
Tuna Tacos
Vegetable Stir-Fry
Vegetable-Cheese Pie
Venetian Liver With Onions