CURRY ALMOND CHICKEN

3 tablespoons low-sodium soy sauce; divided

1 1/2 teaspoons cornstarch; divided

1/4 teaspoon salt

1 lb boneless, skinless chicken breasts; cut into bite-sized pieces

1/4 cup dry sherry

2 tablespoons rice vinegar

1 tablespoon curry powder

1 teaspoon sugar

1 teaspoon dark sesame oil

1 tablespoon vegetable oil

1 cup yellow bell pepper; coarsely chopped

1/2 cup onion; coarsely chopped

1 teaspoon gingerroot; minced & peeled

3 cloves garlic; minced

1 (8-oz.) can sliced bamboo shoots; drained

4 cups hot cooked rice

1/4 cup green onions; sliced

1/4 cup slivered almonds; toasted

1. Combine 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, salt and chicken in a bowl; stir well. Cover and marinate in refrigerator 30 minutes. Combine remaining soy sauce, remaining cornstarch, sherry, vinegar, curry powder, sugar and sesame oil in a small bowl; stir well and set aside.

2. Heat vegetable oil in a wok or large non-stick skillet over medium-high heat. Add bell peppers, onion, gingerroot and garlic; stir fry 3 minutes. Add chicken mixture; stir-fry 5 minutes or until chicken is done. Add sherry mixture and bamboo shoots; stir-fry 1 minute or until thick and bubbly. Serve over rice; sprinkle green onions and almonds over each serving.

Yields 4 servings (Serving size = 1 cup chicken mixture, 1 cup rice, 1 tablespoon green onions and 1 tablespoon almonds)

CALORIES: 500; PROTEIN: 34g; FAT: 11g; CARBS: 61g; FIBER: 4g; CHOL: 66mg; IRON: 4mg; SODIUM: 591mg; CALC: 85mg.

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