I will start with my new recipe I call Suburb of Peking Chicken. I call it this as it started out as Peking Chicken but was changed I think for the better-thus moving it to the suburbs.
2 green onions thinly sliced
1/4 cup low sodium soy sauce
1/4 cup dry sherry
1/3 cup cornstarch
1 tbsp ground ginger
1 tbsp crushed pepper
1 tsp sugar or sugar substitute
1 tsp white pepper
1 1/2 obs boneless skinless chicken thighs cut into 1 inch chunks
2 tbsp canola oil
In a medium bowl, combine onion,soy sauce, sherry, cornstarch, ginger,pepper, sugar and pepper, stir until smooth. Add the chicken chunks and toss to completely cover. Cover and refrigerate at least 5 hours if possible.
In a large skillet add the oil and heat over medium heat, remove the chicken from bowl , cook in the skillet, each piece app 10 minutes, until no pink remains.
I serve this with Basmati rice mixed with asparagus.
I came up with this as my husband is a type 2 diabetic with stage 3 renal disease so I absolutely have to watch what he is eating and we both love Chinese food.