Sauerkraut and Chicken Stir Fry

Sauerkraut, invented by the Chinese more than 2,000 years ago, returns to its origins in this fast-cooking stir fry. It adds extra crunch and tangy flavor to the chicken and colorful vegetables. 2 teaspoons Dry Cocktail Sherry 1 teaspoon soy sauce 2 tablespoons cornstarch 1/2 tablespoon finely chopped garlic 1 whole uncooked, skinless, boneless chicken breast (approximately 3/4 pound) cut into bite-sized pieces 2 tablespoons corn oil 1/3 cup julienned red peppers 1/3 cup julienned green peppers 1/3 cup julienned snow peas 1/3 cup julienned carrots 1 pound sauerkraut, well drained 2 scallions, sliced 1 cup unsalted cashews

Combine sherry, soy sauce, cornstarch and garlic in small bowl; set aside.

Heat oil in a large non-stick skillet over medium-high heat, add chicken and sherry mixture. Sauté, stirring continuously until cooked through. Remove chicken with a slotted spoon.

Add peppers, snow peas and carrots to skillet. Cook, stirring continuously about 3 minutes. Add sauerkraut and stir until heated through. Stir in cooked chicken and scallions and sauté 2 minutes more.

Sprinkle with cashews and serve immediately. Serves 4

Calories 310; protein 22g; carbohydrate 18g; fat 17g; cholesterol 45mg; sodium 900mg

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