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Name: Chicken with Pine Nuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Boned chicken breasts; 1 tb Cornstarch; 1/2 ts Sugar; 1 Egg white; 12 Tender lettuce leaves;; 2 Chili peppers; seeded, diced; 1/2 c Toasted pine nuts; 1 1/2 ts Salt; 1 ts Scraped ginger root; 4 tb Vegetable oil; 1 ts Cornstarch dissolved in 2; 1 tb Rice wine

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INGREDIENTS

2 lg Boned chicken breasts
1 tb Cornstarch
1/2 ts Sugar
1 Egg white
12 Tender lettuce leaves;
2 Chili peppers; seeded, diced
1/2 c Toasted pine nuts
1 1/2 ts Salt
1 ts Scraped ginger root
4 tb Vegetable oil
1 ts Cornstarch dissolved in 2
1 tb Rice wine

Servings

INSTRUCTIONS

From: Bulldogfla Remove skin from chicken breasts. Cut meat horizontally into paper-thin slices, then cut slices into shreds approximately 1/8 inch wide. Place chicken shreds in a bowl. Sprinkle on the cornstarch and toss until coated. Then add the egg white, salt, wine, and sugar. Toss well. Place a wok over high heat. Add 1 tablespoon of the oil and heat until just smoking. Add the chili peppers and stir fry for 1 minute. Remove with a spoon and place in a small bowl. Add remaining 3 tablespoons of oil and heat. Stir fry ginger for a few seconds, then add the chicken. Stir fry for 1 to 2 minutes until chicken if white and firm. Transfer chili peppers to wok. Give cornstarch mixture a stir and pour into the wok. Stir well, until all the ingredients are glossy. Transfer mixture to large serving platter and top with toasted pine nuts. To serve, chicken mixture is placed in center of lettuce leaf, which is rolled loosely. Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998

NOTES

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Chicken with Pine Nuts

2 lg Boned chicken breasts
1 tb Cornstarch
1/2 ts Sugar
1 Egg white
12 Tender lettuce leaves;
2 Chili peppers; seeded, diced
1/2 c Toasted pine nuts
1 1/2 ts Salt
1 ts Scraped ginger root
4 tb Vegetable oil
1 ts Cornstarch dissolved in 2
1 tb Rice wine

From: Bulldogfla <Bulldogfla@aol.com>  Remove skin from chicken breasts. Cut meat horizontally into paper-thin  slices, then cut slices into shreds approximately 1/8 inch wide. Place  chicken shreds in a bowl. Sprinkle on the cornstarch and toss until coated.  Then add the egg white, salt, wine, and sugar. Toss well.    Place a wok over high heat. Add 1 tablespoon of the oil and heat until just  smoking. Add the chili peppers and stir fry for 1 minute. Remove with a  spoon and place in a small bowl. Add remaining 3 tablespoons of oil and  heat. Stir fry ginger for a few seconds, then add the chicken. Stir fry for  1 to 2 minutes until chicken if white and firm. Transfer chili peppers to  wok. Give cornstarch mixture a stir and pour into the wok. Stir well, until  all the ingredients are glossy. Transfer mixture to large serving platter  and top with toasted pine nuts. To serve, chicken mixture is placed in  center of lettuce leaf, which is rolled loosely.    Posted to recipelu-digest by jeryder@juno.com on Mar 12, 1998

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Nutrition

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Serving Size: 1 Serving (175g)
Recipe Makes: 1 Servings

Calories: 913
Calories from Fat: 786 (86%)

Amt Per Serving		% DV

	Total Fat 87.4g	117 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 38.6g
	Polyunsanturated Fat 34.6g
Cholesterol 0mg		0 %
Sodium 60.7mg		2 %
Potassium 573.8mg		15 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 20.6g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 913

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