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

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.


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


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.


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