Tangerine Chicken

By : W. W.'s Wrap-Up Magazine, pull out section

5 Points per serving

1 pound cubed skinless chicken breasts

peanut oil

peel of 1 tangerine

1 tablespoon chopped gingerroot

2 dried red chiles

2 tablespoons soy sauce

2 tablespoons rice wine

1 pinch sugar

In large nonstick skillet, stir-fry chicken in a little peanut oil until no longer pink. Stir in the peel of 1 tangerine, gingerroot and chiles; stir-fry 1 minute. Add soy sauce and rice wine sprinkle with a pinch sugar and simmer 15 minutes. Discard chiles.

Serving Size (1/4 recipe)