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Ingredientes
- 3 boneless, skinless chicken breasts
- 1/2 lb. snow peas
- 1 c. carrots, cut julienne style (thin sticks)
- 1 1/2 c. cooked spaghetti, break in half before cooking or chineese noodles (tomoshiraga somen)
- 1 1/4-2 tsp. cornstarch
- 1 tsp. sugar
- 2 tsp. water
- 1/3 c. fat-free and reduced sodium chicken broth
- 1 Tbsp. soy sauce or oyster sauce
- 4 cloves garlic, finely minced
- 2 tsp. fresh gingerroot, finely minced
- 1/2 c bean sprouts (optional)
Direcciones
- Cut chicken into small strips.
- Heat a large saucepan filled with water to boiling.
- Add in snow peas, carrots and pasta. Boil for 5-7 min or till pasta is al dente. Remove from heat and drain.
- Mix cornstarch, sugar and water.
- Mix remaining ingredients and stir together with the cornstarch mix.
- Spray nonstick skillet or wok with cooking spray and heat over medium heat.
- Add in chicken and stir-fry about 2 min or till chicken is white.
- Stir in broth mix, add in vegetables and pasta and continue to cook another 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 424 | |
| Calories from Fat 18 | 4% |
| Total Fat 2.17g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 20mg | 7% |
| Sodium 283mg | 12% |
| Potassium 542mg | 15% |
| Total Carbs 77.28g | 21% |
| Dietary Fiber 5.7g | 19% |
| Sugars 5.42g | 4% |
| Protein 22.63g | 36% |
