Chinese Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
On your cutting board:3 boneless skinless chicken breasts -- cut into 1-inch pieces1 green pepper-diced5 med carrots-sliced1 store-package fresh mushrooms-sliced2 yellow onions- diced1/2 jar bamboo shoots4 stalks celery-sliced Mix in another bowl:1 cup chicken broth1/2 cup soy1/2 cup honey1 T Sriracha Hot Chinese chili sauce1 T toasted sesame seeds1/2 tsp black pepper1 tsp dark sesame oil1 tsp cornstarch1 tsp minced garlic
Place 1 T. canola oil in saute pan and heat until hot. Cook chicken quickly and remove to a large serving bowl.
Add half of vegetables to pan, sear edges until almost tender, add a little water and cover for a minute and then remove to same bowl as chicken. Add final half of vegetables, sear edges until almost tender, add bowl of broth/soy mix, allow to thicken slightly and pour over the previous chicken and vegetables in bowl. Stir together and garnish with a sprinkle of sesame seeds. serve with rice.
Makes about 8-1.5 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CJSIBS12345.
Add half of vegetables to pan, sear edges until almost tender, add a little water and cover for a minute and then remove to same bowl as chicken. Add final half of vegetables, sear edges until almost tender, add bowl of broth/soy mix, allow to thicken slightly and pour over the previous chicken and vegetables in bowl. Stir together and garnish with a sprinkle of sesame seeds. serve with rice.
Makes about 8-1.5 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CJSIBS12345.
Nutritional Info Amount Per Serving
- Calories: 306.0
- Total Fat: 2.3 g
- Cholesterol: 27.5 mg
- Sodium: 1,174.3 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 3.5 g
- Protein: 15.1 g
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