Chinese Chicken With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 2 | c | Water |
| 2 | T | Chicken flavored instant |
| bouillon | ||
| 2 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1 | T | Sugar |
| 2 | c | Cooked chicken, white meat |
| skinned and chopped | ||
| 1 | Green pepper, thinly | |
| sliced | ||
| 1 | Onion, thinly sliced | |
| 1 | c | Diagonally sliced celery |
| 1/2 | lb | Fresh mushrooms, thinly |
| sliced | ||
| 1/2 | c | Thinly sliced water |
| chestnuts | ||
| Cooked rice or chow mein | ||
| noodles |
INSTRUCTIONS
In a large skillet, combine water, instant bouillon, cornstarch, soy sauce and sugar. Cook over medium heat until bouillon dissolves and sauce slightly thickens. Add chicken, green pepper, onion, celery, mushrooms and water chestnuts. Simmer, uncovered, until vegetables are tender. Serve over rice or chow mein noodles. Calories: 145 per serving, 82 per 1/2 cup rice, 124 per 1/2 cup noodles. Yield: 6 servings. LOW CALORIE KATHY MOORE From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 429.7mg
Potassium: 243.7mg
Carbohydrates: 9.5g
Fiber: 1.4g
Sugar: 4.7g
Protein: 2g