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Ingredientes
- 1Â 1/2 lb boneless skinless chicken breasts cut thin in 1/2" strip
- 2 Tbsp. oil
- 2 Tbsp. fresh ginger root chopped
- 2 med onions sliced
- 6 c. broccoli florets
- 1 c. carrots thinly sliced
- 1/2 lb mushrooms sliced
- 3/4 c. chicken stock
- 2 Tbsp. sherry
- 2 tsp Low-Sodium soy sauce
- 2 tsp cornstarch
- 2 Tbsp. water
- 4 c. Chinese cabbage sliced or possibly Bok Choy
Direcciones
- In wok or possibly large heavy skillet, heat oil over High heat. Gradually add in chicken to very warm oil with 1/2 of chopped gingerroot. Stir-fry for 2 min. Remove from Wok. Set aside. Add in onion and stir-fry for 2 min.
- Set aside with chicken. Add in broccoli, carrots, mushrooms and rest of gingerroot to wok. Stir fry for 2 min. Add in a little water, if necessary to prevent sticking. Mix stock, sherry and soy sauce. Pour over broccoli. Cover and steam for 2 min. Stir in onions and chicken. Mix cornstarch and water. Stir into wok. Bring to boil. Add in Chinese cabbage, bok choy or possibly green cabbage. Stir and cook for 1 minute till crisp-tender.
- NOTES :Can substitute thinly sliced green cabbage for Chinese cabbage.
- Cansubstitute turkey breast fillets for chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 40 | 28% |
| Total Fat 4.49g | 6% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 32mg | 11% |
| Sodium 192mg | 8% |
| Potassium 549mg | 16% |
| Total Carbs 9.56g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.58g | 2% |
| Protein 15.99g | 26% |
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