Chicken Stir-Fry With Green Tea Sauce
By Ying Chang Compenstine

Marinade
1 T. low sodium soy sauce
1 T. rice vinegar
4 tsp. cornstarch
1/8 tsp. white pepper
3/4 lb. chicken, cut into strips

Sauce
1/2 cup green tea
1 tsp. honey
1 tsp. lemon juice
2 tsp. canola oil
1 T. minced garlic
1 T. minced orange peel
1 large red pepper, sliced
1 cup snow peas
1 cup mung beans or pea sprouts
6 green onions, thinly sliced
Salt and pepper, to taste
1 teaspoon toasted peanuts

In a medium bowl, mix marinade ingredients and add chicken strips; let stand for at least 5 minutes. In a small bowl, combine the green tea, honey and lemon juice and set aside.

Coat a large nonstick skillet or wok with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil. Sauté the garlic and orange peel until fragrant­approximately 1 minute. Add to sauce and set aside. Drain excess marinade and add chicken mixture to skillet; stir-fry for 2 to 3 minutes or until meat is cooked. Add red pepper and snow peas and stir-fry 1 minute. Stir in sauce, sprouts and green onions. Season with salt and pepper. Stir to heat through­about 1 minute. Garnish with peanuts.Serve with steamed rice. Serves 4.

NUTRITION INFO PER SERVING
338 calories; 13g fat; 34% of calories from fat; 320mg sodium; 30g protein; 173% of Daily Value for vitamin C; 30% for iron.

TIPS
When cooking with green tea use only the best quality leaves and always brew tea with fresh bottled spring water. Different teas require different water temperatures. Steep green tea leaves in water that has just begun to boil. Cover for 3 to 5 minutes or until the leaves sink to the bottom.

Ying Chang Compenstine is the author of Secrets of Fat-Free Chinese Cooking (Avery).
SELF April 1999


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