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Chinese Chicken with Vegetables

  Cornstarch 2 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Whole chicken breasts 2 , skinned, boned and cut into 1-inch squares
  Vegetable oil 2 Tablespoon
  Green onions 6 , sliced diagonally
  Celery ribs 2 , sliced diagonally
  Carrots 2 , peeled and sliced diagonally
  Beef flavored mushroom soup mix 2 Ounce (1 Envelope)
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 2 Tablespoon
  Canned bean sprouts 16 Ounce, drained (1 Can)

1) Combine together the cornstarch and ginger in a medium bowl.
2) In the mixture, toss the chicken till it is coated.
3) In a large frying pan, heat 1 tablespoon of the oil.
4) Over high heat, brown the chicken in the oil, constantly stirring, till it is light brown in color.
5) Take the chicken out and set it aside.
6) Add the remainder of the oil and heat it.
7) Add the celery, green onions and carrots and stir well.
8) Combine together the water, beef flavored mushroom mix and soy sauce in a small bowl. Add the mixture to the frying pan with the bean sprouts and the chicken.
9) Cook, occasionally stirring, till thoroughly heated.

10) Transfer the cooked chicken and vegetables to a decorative serving plate and serve while still hot. Makes an excellent main course dish.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1029 Calories from Fat 316

% Daily Value*

Total Fat 37 g57.3%

Saturated Fat 6.2 g31.2%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 2096.2 mg87.3%

Total Carbohydrates 80 g26.6%

Dietary Fiber 16 g64.2%

Sugars 29.4 g

Protein 99 g198.8%

Vitamin A 475.8% Vitamin C 177.7%

Calcium 22.1% Iron 52.1%

*Based on a 2000 Calorie diet

Chinese Chicken With Vegetables Recipe