Asian Chicken Stir-Fry by Murdoc Khaleghi, MD

Yellow summer squash is a thin-skinned squash like zucchini. It has a mild, sweet flavor.

INGREDIENTS | SERVES 4

2 5-ounce boneless, skinless chicken breasts

½ cup Low-Sodium Chicken Broth (Chapter 16)

1 tablespoon low-sodium soy sauce

1 tablespoon cornstarch

1 tablespoon sherry

2 tablespoons peanut oil

1 onion, sliced

3 cloves garlic, minced

1 tablespoon grated gingerroot

1 cup snow peas

½ cup canned sliced water chestnuts, drained

1 yellow summer squash, sliced

¼ cup chopped unsalted peanuts

Cut chicken into strips and set aside. In small bowl, combine chicken broth, soy sauce, cornstarch, and sherry and set aside.
In large skillet or wok, heat peanut oil over mediumhigh heat. Add chicken; stir-fry until almost cooked, about 3–4 minutes. Remove to plate. Add onion, garlic, and gingerroot to skillet; stir-fry for 4 minutes longer. Then add snow peas, water chestnuts, and squash; stir-fry for 2 minutes longer.
Stir chicken broth mixture and add to skillet along with chicken. Stir-fry for 3–4 minutes longer or until chicken is thoroughly cooked and sauce is thickened and bubbly. Sprinkle with peanuts and serve immediately.

Low Cholesterol