| 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.
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Nutrition (calculated from recipe ingredients)
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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