Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 18 ounce boneless skinless chicken breast halves
- 3 Tbsp. soy sauce
- 1 Tbsp. dry sherry vegetable cooking spray
- 1 med onion, cut in wedges
- 2 med green or possibly sweet red peppers, thinly sliced
- 1 1/2 c. fresh mushrooms, sliced
- 1 Tbsp. veg. oil
- 1 tsp ginger root, grated
- 1 x 8 oz can bamboo shoots, liquid removed
- 1/4 c. chicken broth
- 1 tsp cornstarch
Direcciones
- Cut chicken into 1/2 inch pcs. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 min. Spray a cool wok or possibly large skillet with nonstick spray coating; preheat over med-high heat. Add in onion; stir-fry 2 min. Add in peppers; stir-fry 1 minute. Add in mushrooms; stir-fry about 1 minute more or possibly until vegetables are crisp-tender. Remove vegetables from wok or possibly skillet; set aside.
- Drain chicken, reserving the marinade. Add in oil to wok. Add in gingerroot; stir fry 15 seconds. Add in half the chicken; stir-fry 3 to 4 min or possibly until no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.
- Stir broth, cornstarch, and 1/4 tsp. pepper into reserved marinade; add in to wok. Cook and stir until slightly thickened; toss gently to coat chicken mix. Measure and chill 2 c. mix for Chinese Burritos (see other recipe). Serve remaining mix while warm.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 41 | 26% |
| Total Fat 4.6g | 6% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 48mg | 16% |
| Sodium 757mg | 32% |
| Potassium 430mg | 12% |
| Total Carbs 5.89g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.3g | 2% |
| Protein 21.41g | 34% |
