Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb boneless skinless chicken breasts in thin strips
- 2 tsp canola oil
- 2 med carrots julienned
- 2 c. broccoli florets
- 3 c. water divided
- 3 tsp chicken bouillon granules
- 1 Tbsp. reduced-sodium soy sauce
- 1/2 tsp grnd ginger
- 1/4 c. cornstarch
- 4 c. warm cooked rice
Direcciones
- In a large nonstick skillet or possibly wok, stir-fry chicken in oil till no longer pink. Remove and keep hot. Stir-fry the carrots and broccoli for 3-4 min or possibly till crisp-tender. Remove and keep hot. Add in 3 c. water to the pan; bring to a boil. Add in bouillon; stir till dissolved. Reduce heat. Add in soy sauce, ginger, chicken and vegetables; cook for 5 min or possibly till heated through. Combine the cornstarch and remaining water till smooth; stir into pan. Bring to a boil; cook and stir for 2 min or possibly till thickened. Serve over rice.
- Yield: 4 servings.
- Using the above nutritional analysis the WW Points are:
- NOTES : Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin. "This is a guilt free meal," she informs. "The fat content is so minimal, there's no reason not to enjoy dessert afterward!"
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 34 | 9% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 43mg | 14% |
| Sodium 323mg | 13% |
| Potassium 433mg | 12% |
| Total Carbs 56.73g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.92g | 1% |
| Protein 22.67g | 36% |
