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Oriental Chicken

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  Canned bamboo shoots 6 Ounce (1 Can)
  Snow peas 2 Cup (32 tbs)
  Canned water chestnuts 8 Ounce, drained, rinsed (1 Can)
  Minced garlic 2 Teaspoon (In Jar)
  Chicken breasts 2 , skinned and boned
  Fat free chicken broth 3 Teaspoon
  Cornstarch 1 Tablespoon
  Sherry/Cooking sherry 2 Tablespoon
  Low sodium soy sauce 1⁄4 Cup (4 tbs)
  Fat free chicken broth 1⁄2 Cup (8 tbs)

Mix together 1/2 cup broth, soy sauce, sherry, and cornstarch.
Set aside.
Cut chicken into one inch cubes.
Heat 3 Tbs.chicken broth in a large pan or wok and brown chicken quickly.
Remove from pan and keep warm.
Add garlic, mushrooms, and snow peas; stir for 2 minutes until mushrooms are golden brown.
Return chicken to pan; add water chestnuts and bamboo shoots, pour well-mixed sauce over all and cook for 2-3 minutes until chicken is done and vegetables are crisp and tender.

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