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A fast, easy chicken dinner with vegetables. Serve with a small
amount of rice for a complete dinner.
This recipe serves 4, & takes about 30 minutes to prepare.
INGREDIENTS
16 ounces chicken breast
2 tablespoons cornstarch
2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 teaspoon canola oil
1 cup onion, sliced
2 green onions, sliced
1 carrot, sliced thinly
1 stalk celery, sliced
1/2 cup bean sprouts (optional)
1/2 cup mushrooms, sliced
1/4 teaspoon ginger
1/2 teaspoon fresh garlic
4 ounces water chestnuts
Trim the chicken of all visible fat and remove skin. Cut into bite-
sized pieces. Place chicken in a bowl
(preferably a glass bowl). Sprinkle the chicken with the cornstarch,
and add the sherry and soy sauce. Toss
the chicken in the sauce and marinate in the refrigerator at least 15
minutes.
In a large skillet coated with cooking spray, saute the chicken 3
minutes. Add the oil, onions, carrots
celery, sprouts and mushrooms.
Saute the vegetables with the chicken 3 minutes more (for crispy
vegetables) or longer (for more tender
vegetables). Add the seasonings and water
chestnuts. Cook 2 minutes
more. Serve with rice.
Nutrition Information Per Serving
Calories : 264
Complex Carbohydrates: 21%
Protein: 59%
Fat: 16%
Saturated Fat: 5%
Unsaturated Fat: 11%
Cholesterol:96mg.
Sodium: 218 mg.
Iron:2 mg.
Calcium: 44 mg.
Potassium:567 mg.
Fiber: 3 gm.
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