| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | lb | Skinned and boned Chicken |
| Cut in 3 x 1/2 inch | ||
| strips. | ||
| 1 | c | Diagonally sliced celery |
| 1 | c | Sliced mushrooms |
| 1/2 | c | Water, Water =OR=- |
| 1/4 | t | Ground ginger. |
| 1 | Instant chicken-broth mix | |
| 8 | oz | Fresh or frozen snow peas |
| OR- Sliced drained canned | ||
| Water Chestnuts. | ||
| Optional | ||
| 3 | T | Soy sauce |
| 1 | T | Cornstarch, blended with: |
| 1 | t | Water |
INSTRUCTIONS
Brown Chicken in preheated nonstick skillet. Add celery, mushrooms, water, ginger and broth mix. Cover; bring to boil, then simmer until Chicken is tender, about 20 minutes. Stir in snow peas. Add soy sauce and blended cornstarch; cook and stir until thickened. (About 353 calories per serving)
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 1121.5mg
Potassium: 484.4mg
Carbohydrates: 7.8g
Fiber: 2.3g
Sugar: 4.2g
Protein: 7.7g