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Chinese Chicken Dinner

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  Cornstarch 2 Tablespoon
  Low sodium soy sauce 2 Tablespoon
  Low sodium instant chicken broth mix 1 Ounce (1 Packet)
  Boneless, skinless, chicken breasts 15 Ounce, cut into 1/2 inch strips
  Julienned carrots 1 1⁄2 Cup (24 tbs)
  Sliced onion 1 Cup (16 tbs)
  Spinach leaves 2 Cup (32 tbs), thoroughly washed and strained, shredded
  Bean sprouts 2 Cup (32 tbs), drained
  Sliced mushrooms 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Minced pared ginger root 2 Teaspoon
  Cooked long grain white rice 3 Cup (48 tbs)

1. In small bowl, combine cornstarch, soy sauce, broth mix, and 1 1/4 cups water until blended; set aside.
2. Spray large nonstick skillet with nonstick cooking spray; add chicken. Cook over medium-high heat, stirring frequently, until lightly browned, about 3 minutes. Add carrots and onion; cook, stirring frequently, 3 minutes longer. Add remaining ingredients except rice and cornstarch mixture; cook over high heat, stirring constantly, until onion is translucent, about 2 minutes. Pour in cornstarch mixture; cook until slightly thickened, about 1 minute.

Recipe Summary

Difficulty Level: 
Main Dish

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