Chicken With Chinese Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 4 | Skinnless, boneless chicken | |
| breasts cut in | ||
| bite-sized | ||
| pieces | ||
| 1 | Onion, chopped | |
| 4 | Stalks celery, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | 4.5 oz mushrooms stems | |
| and pieces | ||
| 1 | 28-oz chop suey vegetables | |
| 1/4 | c | Soy sauce |
| 1 | Chicken broth | |
| Cooked rice or chow mein | ||
| noodles |
INSTRUCTIONS
Brown chicken in vegetable oil. Add onions, celery and garlic, cook until browned. Drain chop suey vegetables, add to chicken mixture. Drain and add mushrooms. Add soy sauce and chicken broth. Cover, reduce heat, and simmer for about 30 minutes. Serve over cooked rice or chow mein noodles. Posted to brand-name-recipes by Dolores Myers <dmyers@enterprise.america.com> on Mar 03, 1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1591
Calories From Fat: 271
Total Fat: 30.2g
Cholesterol: 292.4mg
Sodium: 4419.9mg
Potassium: 2184.6mg
Carbohydrates: 197.3g
Fiber: 5.8g
Sugar: 113.2g
Protein: 125g