| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast |
|
|
Halves |
| 3 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Garlic powder |
| 3 |
tb |
Cooking oil; divided |
| 2 |
c |
Broccoli flowerets |
| 1 |
c |
Sliced celery; 1/2" pieces |
| 1 |
c |
Carrots; thinly sliced |
| 1 |
sm |
Onion; cut into wedges |
| 1 |
c |
Water |
| 1 |
ts |
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
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