Chicken in the Wok
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken breasts, cut into bite size piecesBroccoli crowns, cut into bite size piecesOnion, as much as you likeGreen Peppers, as much as you like3 cups of water6 chicken bouillon cubessoy saucegarlic powder
First, put 3 cups of water into a sauce pan and 6 bouillon cubes in on medium heat and let dissolve. Next, cut the chicken into bite size pieces and marinate with 3 tbsp of soy sauce and garlic powder(your preference) and put in the refrigerator until ready to cook. Now, cut up the broccoli, onion, and green peppers.
To cook, heat a tbps of vegetable oil in a wok and then add chicken. Make sure the chicken is fully cooked. Take the chicken out of the wok and put into another bowl. Now, add the broccoli, if the broccoli seems dry, you can pour some of the broth that you have just made to help keep it moist, but not too much. Once the broccoli is down to your preference, add the onions and green peppers. Once, these are done, add the chicken back in.
Now, in the other pan, you need to add another little sauce (mix 2 tbsp of water and 2 tbsp corn starch in a small bowl) and then once mixed pour into the broth. This will make a thick sauce to pour over the meat and veggies.
Serves about 4 - 6 people. May also be served over steamed rice.
Number of Servings: 6
Recipe submitted by SparkPeople user BRITTONK.
To cook, heat a tbps of vegetable oil in a wok and then add chicken. Make sure the chicken is fully cooked. Take the chicken out of the wok and put into another bowl. Now, add the broccoli, if the broccoli seems dry, you can pour some of the broth that you have just made to help keep it moist, but not too much. Once the broccoli is down to your preference, add the onions and green peppers. Once, these are done, add the chicken back in.
Now, in the other pan, you need to add another little sauce (mix 2 tbsp of water and 2 tbsp corn starch in a small bowl) and then once mixed pour into the broth. This will make a thick sauce to pour over the meat and veggies.
Serves about 4 - 6 people. May also be served over steamed rice.
Number of Servings: 6
Recipe submitted by SparkPeople user BRITTONK.
Nutritional Info Amount Per Serving
- Calories: 53.1
- Total Fat: 0.9 g
- Cholesterol: 7.4 mg
- Sodium: 1,217.3 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.9 g
- Protein: 5.7 g
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