Kim's Chicken Gai Pan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 206.8
- Total Fat: 5.3 g
- Cholesterol: 68.4 mg
- Sodium: 217.7 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.7 g
- Protein: 28.7 g
View full nutritional breakdown of Kim's Chicken Gai Pan calories by ingredient
Introduction
A light tasty variation of Moo Goo Gai Pan A light tasty variation of Moo Goo Gai PanNumber of Servings: 4
Ingredients
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4 chicken breasts, boneless, skinless, cut into small, bite size pieces
1 1/2 t. white wine or sherry
4 t cornstarch -divided
1 T canola oil, divided
2 -3 cups baby carrots, sliced thin on diagonal
1-2 cups broccoli florets cut into small pieces or green peas in pods
1T. minced garlic or 1/2 tsp garlic powder
1/2 tsp finely minced ginger
1 t. water
1 c chicken broth
1 cube chicken bouillon
cooking spray
Directions
1. Place cubed chicken in a large bowl/container, sprinkle with white wine, toss to coat.
2. Sprinkle 2 t. of cornstarch over chicken, toss to coat. Sprinkle chicken lightly with ginger powder. Toss to coat.
3. Spray skillet with cooking spray, add 1 1/2 tsp vegetable oil and heat, place chicken in hot oil and cook until chicken is lightly browned, and no longer pink in the middle.
4. Remove chicken from skillet with a slotted spoon. Add an additional teaspoon of oil to skillet.
5. Place veggies in skillet. Add garlic powder. Stir-fry quickly.
6. Return chicken to skillet, add cube of bouillon and chicken broth. Bring broth to boil. Reduce heat.
7. Mix 2 remaining t of cornstarch with water. Stir into hot chicken mixture, stirring continuously until the sauce has thickened.
8. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KEEYAHWE.
2. Sprinkle 2 t. of cornstarch over chicken, toss to coat. Sprinkle chicken lightly with ginger powder. Toss to coat.
3. Spray skillet with cooking spray, add 1 1/2 tsp vegetable oil and heat, place chicken in hot oil and cook until chicken is lightly browned, and no longer pink in the middle.
4. Remove chicken from skillet with a slotted spoon. Add an additional teaspoon of oil to skillet.
5. Place veggies in skillet. Add garlic powder. Stir-fry quickly.
6. Return chicken to skillet, add cube of bouillon and chicken broth. Bring broth to boil. Reduce heat.
7. Mix 2 remaining t of cornstarch with water. Stir into hot chicken mixture, stirring continuously until the sauce has thickened.
8. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user KEEYAHWE.
