• 3 Tbs. lite soy sauce, plus more for serving
• 1 Tbs. cornstarch
• 1 Tbs. dry sherry or Chinese rice wine (optional)
• 1 tsp. sugar
• 1-1/4 lbs. boneless skinless chicken breast halves, thinly sliced
• 1 tsp. peanut oil
• 1 tsp. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 1 cup scallions, chopped
• 6 ounces mushrooms, sliced
• 6 ounces spinach, washed, tough stems discarded

Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced chicken in a mixing bowl. Pour soy sauce mixture over chicken and toss to coat. Heat peanut oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add meat and marinade and stir-fry 2 minutes, or until chicken begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with pepper to taste. Serve with additional soy sauce.

Per serving: calories 225, fat 4.5g, 18% calories from fat, cholesterol 82mg, protein 36.1g, carbohydrates 9.9g, fiber 2.7g, sugar 2.0g, sodium 527mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 0.4, Sugar: 0.1, Very lean meat protein: 4.3

  view detailed nutritional information

The recommended wines are: Riesling or Burgundy.