Chinese Chicken Dinner
|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.