Recipe Details

Cantonese Chicken

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

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.

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