chinese chicken w/vegetable - chow mein or chop suey
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 165.9
- Total Fat: 0.3 g
- Cholesterol: 0.8 mg
- Sodium: 369.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.7 g
- Protein: 27.7 g
View full nutritional breakdown of chinese chicken w/vegetable - chow mein or chop suey calories by ingredient
Introduction
after eating some ok chinese takeout, i decided to make my own version of chicken chow mein. This recipe is loaded with flavor and includes everything EXCEPT the noodles. please add your own rice or noodles to your liking. after eating some ok chinese takeout, i decided to make my own version of chicken chow mein. This recipe is loaded with flavor and includes everything EXCEPT the noodles. please add your own rice or noodles to your liking.Number of Servings: 6
Ingredients
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1 can chicken broth
1 can sliced water chestnuts
21oz raw chicken breast (1.5 lbs trimmed and cut into bite sized strips)
1 baby bok choy chopped, keep leaves & stems seperate
1 zucchini, sliced 1/4" circles
3 carrots jullienned
3 stalks celery diced bite size.
16 oz bean sprouts
fresh snow peas (about 1.5 cups)
1 tsp onion powder
1 tsp garlic powder
1 tbs soy sauce
1 tbs corn starch
1 cup water
salt/pepper to taste
Directions
get all your veggies & chicken ready.
saute your chicken with pepper, onion, garlic, and 1/4 of the chicken broth. set aside. put carrots in skillet and simmer with 1/2 cup chicken broth a few minutes until only slightly softened add celery,chestnuts, bok choy stem pieces, and snow peas - cover let simmer/steam 2 minutes (stir occasionally), add zucchini slices, bok choy leaves and bean sprouts, cooked chicken, remaining chicken broth and soy sauce, cover bring up heat. in glass mix corn starch with 1 cup COLD water, wisk together. pour into skillit. bring to a boil and sauce will thicken.
serve over rice or noodles (not included in calorie count)
makes 6 hearty servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GUTTERNUTS.
saute your chicken with pepper, onion, garlic, and 1/4 of the chicken broth. set aside. put carrots in skillet and simmer with 1/2 cup chicken broth a few minutes until only slightly softened add celery,chestnuts, bok choy stem pieces, and snow peas - cover let simmer/steam 2 minutes (stir occasionally), add zucchini slices, bok choy leaves and bean sprouts, cooked chicken, remaining chicken broth and soy sauce, cover bring up heat. in glass mix corn starch with 1 cup COLD water, wisk together. pour into skillit. bring to a boil and sauce will thicken.
serve over rice or noodles (not included in calorie count)
makes 6 hearty servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GUTTERNUTS.
Member Ratings For This Recipe
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2MCDOWELLS
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MYEATON
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CHOICES3
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RTHOMAS1016