Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Hot & spicy chicken^   Yield: 4 Servings   2 Chicken breasts cut in Strips      1/2 c Chicken stock 1 ts Minced gingerroot      1 cl Garlic minced 3 Dried red szechuan peppers Finely chopped      1/2 lb Snow peas strings removed 1 tb Low sodium soy sauce      1 tb Dry sherry 10 Shiitake muxhrooms      1 ts Cornstarch or arrowroot 3 tb Cold water      2 Green onions  cut in 1" Pieces Cook gingerroot garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken stirring constantly cook 3-4 minutes; add snow peas soy sauce dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice. Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.