Chinese Chicken and Vegetables
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chinese Chicken and Vegetables calories by ingredient
Number of Servings: 8
Ingredients
-
On your cutting board:
3 boneless skinless chicken breasts
-- cut into 1-inch pieces
1 green pepper-diced
5 med carrots-sliced
1 store-package fresh mushrooms-sliced
2 yellow onions- diced
1/2 jar bamboo shoots
4 stalks celery-sliced
Mix in another bowl:
1 cup chicken broth
1/2 cup soy
1/2 cup honey
1 T Sriracha Hot Chinese chili sauce
1 T toasted sesame seeds
1/2 tsp black pepper
1 tsp dark sesame oil
1 tsp cornstarch
1 tsp minced garlic
Directions
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.