Chinese Chicken and Vegetables

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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


    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


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.