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)