General Tso's Chicken

1 Pound Boneless Chicken Breasts, cut into 1 inch chunks
5 Tablespoons Dry Sherry
1 Tablespoon + 2 teaspoons Cornstarch
1 Tablespoon Oyster Sauce
2 Tablespoons Water
2 Tablespoons Reduced Sodium Soy Sauce
1 Tablespoon Honey
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Asian Sesame Oil
2 teaspoons Canola Oil
1/2 teaspoon Powdered Ginger
2 Garlic Cloves, minced
3 Scallions, chopped
1/2 teaspoon Crushed Red Pepper
2 Celery Stalks, chopped
1 Red Bell Pepper, seeded and chopped

Combine the chicken, 2 Tablespoons of Sherry, 1 Tablespoon Cornstarch, and Oyster sauce in a medium bowl; set aside to marinate for 5 minutes. Combine the remaining 3 Tablespoons of Sherry, Water, Soy Sauce, Honey, Rice Vinegar, Sesame Oil and 2 teaspoons of Cornstarch in a small bowl and set aside. Heat a non-stick wok or a large deep skillet over medium heat until a drop of water sizzles. Swirl in the canola oil, and add the chicken mixture. Stir fry until lightly brown (about 2-3 minutes). Add the ginger, garlic, scallions, and crushed red pepper; stir fry until fragrant. Add the celery and bell pepper; stir-fry until desired tenderness. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through. Divide the mixture into 4 equal portions. Serve over rice for additional points. 

Serves: 4 (approx. 3/4 Cup Each)
Per Serving: 252 Calories; 9g Fat (34.1% calories from fat); 26g Protein; 12g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 410mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. WWP: 6 (www.AimeesAdventures.com)