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CATEGORY CUISINE TAG YIELD
Meats Italian Italian1 4 Servings

INGREDIENTS

4 Boneless skinless chicken
breast
Halves
3 T Cornstarch
2 T Soy sauce
1/2 t Ground ginger
1/4 t Garlic powder
3 T Cooking oil, divided
2 c Broccoli flowerets
1 c Sliced celery, 1/2" pieces
1 c Carrots, thinly sliced
1 Onion, cut into wedges
1 c Water
1 t Chicken bouillon granules

INSTRUCTIONS

Cut chicken into 1/2" strips; place in a resealable plastic bag. Add
cornstarch and toss to coat. Combine soy sauce, ginger and garlic
powder; add to bag and shake well. Refrigerate for 30 minutes. In a
large skillet or wok, heat 2 Tablespoon of oil; stir-fry chicken  until
no longer pink, about 3-5 minutes. Remove and keep warm. Add  remaining
oil; stir-fry broccoli, celery, carrots and onion for 4-5  minutes or
until crisp-tender. Add water and bouillon. Return chicken  to pan.
Cook and stir until thickened and bubbly.  Per serving: 420 Calories
(kcal); 13g Total Fat; (29% calories from  fat); 57g Protein; 15g
Carbohydrate; 137mg Cholesterol; 811mg Sodium  Food Exchanges: 1/2
Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0  Fruit; 2 Fat; 0 Other
Carbohydrates  Recipe by: TASTE OF HOME - FEB/MARCH 1996  Converted by
MM_Buster v2.0n.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 131
Total Fat: 14.6g
Cholesterol: 73.2mg
Sodium: 1137.6mg
Potassium: 612.2mg
Carbohydrates: 12.4g
Fiber: 1.7g
Sugar: 3.4g
Protein: 32.1g


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