Detalles de la receta

Cantonese Chicken

Número de Porciones: 4

Tamaño de la porción: 1/4 recipe

Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don’t have a wok, use a large skillet.

Nombre: Cantidad:
cooking spray 1 ea
boneless, skinless chicken breasts, cut into 1-inch cubes 1
chopped celery 1 cup
sliced, drained water chestnuts 1 cup
14.5-ounce can bean sprouts, rinsed and drained 1 ea
14.5-ounce can fat-free, reduced-sodium chicken broth 1 ea
lite soy sauce 2 Tbsp
cornstarch 1.50 Tbsp
salt (optional) 0.50 tsp
ground black pepper 0.25 tsp
1:

Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.

2:

Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.

3:

In a medium bowl, whisk broth, soy sauce, and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.

4:

Serve over Chinese noodles or rice.

Información nutricional (por porción)
Calorías 186
Calorías de grasa 27
Grasa total 3g
Grasa saturada 1g
Colesterol 68mg
Sodio 657mg
Potasio n/a
Carbohidratos 10g
Fibra dietética 2g
Azúcares 2g
Proteína 28g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 3 Very Lean Meat 1/2 Fat 2 Vegetable