Light Chinese Chicken and Broccoli Sauce

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 51.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,032.9 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Light Chinese Chicken and Broccoli Sauce calories by ingredient


Introduction

I love chinese food, but it's so unhealthy! I found a recipe on the "Cheap, Healthy, Good" blog, and have modified it over many times of making it until I now have it perfect. I use half the sweetener and half the cornstarch and I find it tastes just as good! This is in no way authentically Chinese, but it does satisfy my craving for take-out! I make it with sauteed vegetables, sometimes shrimp too, over brown rice. I love chinese food, but it's so unhealthy! I found a recipe on the "Cheap, Healthy, Good" blog, and have modified it over many times of making it until I now have it perfect. I use half the sweetener and half the cornstarch and I find it tastes just as good! This is in no way authentically Chinese, but it does satisfy my craving for take-out! I make it with sauteed vegetables, sometimes shrimp too, over brown rice.
Number of Servings: 2

Ingredients

    - 1 cup vegetable/chicken broth - I used 1/2 a Rapunzel No Salt Added Vegetable Bouillon Cube dissolved in 1 cup water

    - 1 teaspoon honey

    - 1 tablespoon low sodium soy sauce

    - 1 tablespoon thai fish sauce (or another tablespoon of soy sauce if you don't have it)

    - 1 tablespoon natural unseasoned rice vinegar

    - 1 tablespoon corn starch

    - 1/2 teaspoon ground ginger

    - red pepper flakes to taste (I just do a couple grinds and it has a little kick!)

Tips

Don't cook for too long once you have poured on the sauce, or it will get REALLY thick and goopy due to the corn starch!

Makes great leftovers!


Directions

The nutritional info for this recipe is just for the sauce, so you put it over whatever you like. First, prepare the sauce by mixing all ingredients in a cup or small bowl. Then begin sauteeing your veggies (and meat if you want) in a teaspoon of oil per serving. I use peanut oil for this, to stick with the "Asian" flavor, but any kind of oil you like for sauteeing should be fine. Once the veggies (and/or meat) are almost done, pour the sauce over them. Stir as it comes to a simmer, and simmer for a minute or two until the sauce reaches your desired thickness. Remove from heat. Spoon over brown rice (I use 1/4 cup dry per person - 150 calories each) and enjoy!

Serving Size: Makes enough sauce for 2-3 servings, depending how saucy you like your food! Nutrition calculated based on 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user WOOFSPACE.