Simple Chinese chicken and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken stock, home-prepared, 3 cupsChicken Breast, no skin, 20 ouncesCornstarch, 3 tbspSoy Sauce, 0.65 tbsp Apple juice, unsweetened, 2 fl oz Ginger, ground, 1 tbspGarlic, 2 tspOnions, raw, 1.5 cup, choppedCelery, raw, 1 cup, dicedBok Choy, chopped, 1.5 cupCabbage, raw, 0.5 cup, shreddedPeas, frozen, 1 cupBean sprouts, 1 cupGreen Peppers (bell peppers), 1 cup, stripsMushrooms, fresh, 0.5 cup, pieces or slicesWater chestnuts (water chestnuts), 0.65 cup slicesBamboo shoots, cooked, 0.5 cup (1/2" slices) Pineapple, fresh, 0.35 cup, diced
Cut chicken into thin strips or 2-inch chunks. Cook chicken and set aside. You want your chicken to be cooked thoroughly but still moist and juicy - not browned.
Wash and prepare vegetables: chop onions into large chunks, celery into large big-bite-sized pieces, and bok choy into large 2-inch pieces. Shred cabbage, slice bell peppers into large long strips, and slice your mushrooms, water chestnuts, bamboo shoots, and pineapple.
Mix cornstarch with a quarter cup of chicken stock, add in soy sauce, apple juice, gigner and garlic. Set aside for now.
Bring 2 cups chicken stock to a soft boil, Add in your chopped onions, celery, and the stems of the bok choy (not the leafy parts yet). Cook over moderate-high heat until vegetables are partially cooked. Add shredded cabbage, pea pods, bell pepper, and mushrooms. Continue cooking and stirring well. Stir in your cornstarch mixture, into the vegetables, and add your bean sprouts, boy choy leaves, water chestnuts, bamboo shoots, and cooked chicken. Stir and cook as the sauce thickens up, and the chicken is heated.
If needed, thin the sauce with a little more of the chicken stock. If you want it thicker, add more cornstarch (mixed with a bit of chicken stock before adding, or it will clump).
Mix in pineapple as final step, cook 30 more seconds, and serve.
If desired, you can serve over rice (I like Jasmine rice, but this is fairly hearty with all the vegetables and it's not totally necessary to have rice).
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RACKMYBRAINS.
Wash and prepare vegetables: chop onions into large chunks, celery into large big-bite-sized pieces, and bok choy into large 2-inch pieces. Shred cabbage, slice bell peppers into large long strips, and slice your mushrooms, water chestnuts, bamboo shoots, and pineapple.
Mix cornstarch with a quarter cup of chicken stock, add in soy sauce, apple juice, gigner and garlic. Set aside for now.
Bring 2 cups chicken stock to a soft boil, Add in your chopped onions, celery, and the stems of the bok choy (not the leafy parts yet). Cook over moderate-high heat until vegetables are partially cooked. Add shredded cabbage, pea pods, bell pepper, and mushrooms. Continue cooking and stirring well. Stir in your cornstarch mixture, into the vegetables, and add your bean sprouts, boy choy leaves, water chestnuts, bamboo shoots, and cooked chicken. Stir and cook as the sauce thickens up, and the chicken is heated.
If needed, thin the sauce with a little more of the chicken stock. If you want it thicker, add more cornstarch (mixed with a bit of chicken stock before adding, or it will clump).
Mix in pineapple as final step, cook 30 more seconds, and serve.
If desired, you can serve over rice (I like Jasmine rice, but this is fairly hearty with all the vegetables and it's not totally necessary to have rice).
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RACKMYBRAINS.
Nutritional Info Amount Per Serving
- Calories: 228.3
- Total Fat: 3.0 g
- Cholesterol: 58.4 mg
- Sodium: 397.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.3 g
- Protein: 28.8 g
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