Recipe Details

Cantonese Chicken

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Number of Servings: 4

Serving Size: 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.

Name: Amount:
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.
Nutritional Information (per serving)
Calories 186
Calories from Fat 27
Total Fat 3g
Saturated Fat 1g
Cholesterol 68mg
Sodium 657mg
Potassium n/a
Carbohydrates 10g
Dietary Fiber 2g
Sugars 2g
Protein 28g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Very Lean Meat 1/2 Fat 2 Vegetable
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