While on a recent visit to San Francisco, the desk clerk at the hotel recommended R&G Lounge for fabulous Chinese food in nearby Chinatown. The menu had dozens of fabulous-sounding dishes, and it was difficult to choose what to eat. Several of the dishes on the menu are cooked with spicy XO Sauce, which is a unique seafood sauce. XO sauce can be made at home, but it is much easier to purchase a jar from your favorite Asian grocery store. The following is my version of R&G Lounge Chicken in XO Sauce and can be made in less than 30 minutes.

It takes only a minute or two to cut a couple of chicken breasts into chunks, and two or three more minutes to quarter and slice an onion. No other chopping is necessary, and, since the sauce comes already made, there is no need to gather and mix any ingredients. Response from a couple of Official Hancock Tasters: "This one is soooo good." If you don't plan to visit San Francisco's Chinatown anytime soon, but are craving some of the excellent dishes served there, this is the dish to make.

6 Servings

1 tablespoon vegetable oil
1 large onion, quartered and sliced
1 pound boneless skinless chicken breast halves, cut into 1/2" chunks
2 tablespoons Chinese XO Sauce, such as Lee Kum Kee brand
Salt, to taste
2 to 3 cups sugar snap peas

1. Heat the vegetable oil in a non-stick skillet.
2. Add the onion and stir-fry for one minute.
3. Add the chicken chunks and stir fry over high heat until the chicken is white.
4. Stir in the XO sauce, a little salt, and the sugar snap peas.
5. Continue to stir-fry until the sugar snap peas are just beginning to wilt.
6. Serve immediately with rice.

Amount Per Serving
Calories 188 Calories from Fat 75
Percent Total Calories From: Fat 40% Protein 43% Carb. 17%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 52 mg
Sodium 270 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 0 g
Protein 20 g

Vitamin A 3% Vitamin C 54% Calcium 0% Iron 10%