1 lb. chicken cutlets
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. oil
1 tbsp. hoisin sauce
14 oz. can beansprouts, drained
Cut chicken into strips or small pieces. Mix with cornstarch, soy sauce and oil, and let marinate for a few hours. Heat some oil in a wok or non-stick frypan. Saute chicken, sprinkling with Morton's Lite Salt if desired, until cooked through. Add hoisin sauce and beansprouts and cook until beansprouts are heated through.
Entire recipe has approximately 17.3g carbs. I divided it into three portions and served over a bed of sauteed lettuce.
