Thai Stir-fried
Chicken dish

These dishes were prepared by Audrey Wilson of AJ's Volcano Cottage on "The Electric Kitchen" Sunday, in an episode titled "Simple, Ono and Healthy." The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com .

Thai Stir-fried Chicken

Cooking oil spray
2 cloves garlic, minced
2 cups sliced chicken breast
1 tablespoon fish sauce
3 tablespoons saltless soy sauce
4 teaspoons Splenda Granular (artificial sugar)
2 cups shredded bamboo shoots
2 bell peppers, sliced
1 can (15 ounces) can baby corn, drained
1 can (12 ounces) sliced water chestnuts, drained
1-1/2 teaspoons cornstarch dissolved in 1/4 cup water
1 tablespoon sherry

Spray wok with cooking spray. SautŽ garlic until golden brown. Add chicken; stir-fry until cooked. Add fish sauce, soy sauce and Splenda; stir to combine. Add bamboo shoots, bell peppers, baby corn and water chestnuts; cook 1 minute. Stir cornstarch slurry into hot mixture. Remove from heat and stir in sherry. Serve with brown rice. Serves 6.

Chicken Adobo

2 pounds boneless, skinless chicken breasts, cut in 2-inch pieces
1 onion, chopped
1/2 tablespoon whole black peppercorns
1 cup water
1/2 cup saltless soy sauce (available at Japanese grocery stores)
1/2 cup cider vinegar
2 bay leaves
7 cloves garlic, chopped

In a large pot, combine all ingredients. Bring to boil; lower heat to medium and simmer until liquid is almost evaporated. Do not stir while simmering or chicken pieces may fall apart. Serve with brown rice. Serves 6.

Nutritional information unavailable.

Thai Stir-fried Chicken dish

Thai Stir-fried Chicken

Chicken Adobo

Thai Stir-fried
Chicken dish