• 1-1/2 lbs. boneless skinless chicken breast halves, flattened slightly and cut into 1/2 inch strips
• 1 Tbs. dark sesame oil
• 2 large garlic cloves, minced
• 1 Tbs. fresh ginger root, peeled and minced
• 1/4 tsp. crushed red pepper
• 3 Tbs. soy sauce or tamari
• 2 tsp. cornstarch
• 2 Tbs. chicken stock, to dissolve cornstarch
• 1/2 cup chicken stock
• 1/4 cup rice wine vinegar
• 1 Tbs. honey
• 1 Tbs. light sesame oil
• 6 scallions, white and green parts, cut into 1 inch pieces
• 1/2 red bell pepper, seeded and thinly sliced
• 1 lb. sugar snap peas, including tendrils and leaves
• 1/4 lb. cooked buckwheat soba noodles, tossed with dark sesame oil

Combine the chicken strips, dark sesame oil, garlic, ginger, pepper, and 1/3 of the soy sauce in a mixing bowl. Toss to coat pieces well. Marinate for 15 minutes. Dissolve cornstarch with small amount of chicken stock. Whisk together the cornstarch mixture, chicken stock, the remaining soy sauce, vinegar, and honey in a small bowl.

Heat the light sesame oil in a wok over medium heat. Add the chicken strips, reserving the marinade, and stir-fry 2-3 minutes, or until lightly browned. Add the scallions, bell pepper, and a little of the marinade and stir-fry 1 minute more. Add the remaining marinade and the stock mixture and bring to a boil, cooking 2-3 minutes, or until the chicken strips are done and the sauce thickens. In the last minute of cooking time, add the sugar snap peas and cook until just wilted. Place the hot noodles in a large serving bowl, top with the chicken, peas, and sauce, and toss to mix. Serve hot.

Per serving: calories 392, fat 9.9g, 23% calories from fat, cholesterol 99mg, protein 47.4g, carbohydrates 27.6g, fiber 5.7g, sugar 11.9g, sodium 946mg, diet points 8.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 1.0, Lean meat: 0.1, Fat: 1.3, Sugar: 0.3, Very lean meat protein: 5.1

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