• 2 boneless and skinless chicken breasts, cut into 1 inch cubes
• 2 Tbs. cornstarch
• 1 egg white
• 1 Tbs. dry sherry
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/3 cup chicken stock
• 2 Tbs. peanut oil, or canola oil
• 1-1/2 tsp. fresh ginger root, peeled and minced
• 1 clove garlic, crushed
• 1/2 lb. small mushroom, washed and stems removed
• 5 water chestnuts, thinly sliced

Combine the chicken, half the cornstarch, the egg white, sherry, salt, and pepper in a bowl. Marinate for 15 minutes. Combine the stock and the remaining cornstarch. Set aside. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and marinade and stir-fry 3 minutes more, or just until the chicken begins to brown. Add the mushrooms and stir-fry 1 minute more. Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens. Toss in the water chestnuts and heat through. Serve with rice. Top with toasted sliced almonds if desired.

Per serving: calories 214, fat 8.3g, 36% calories from fat, cholesterol 53mg, protein 23.8g, carbohydrates 10.0g, fiber 1.7g, sugar 0.9g, sodium 192mg, diet points 5.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 0.3, Lean meat: 0.1, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 2.9

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