Chinese Chicken with Vegetables

Calorie.Less.Cooking's picture

Nov. 29, 2011


Cornstarch 2 Tablespoon
Ground ginger 1/4 Teaspoon
Whole chicken breasts 2 , skinned, boned and cut into 1
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: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1029Calories from Fat 316

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 2096 mg87.33%

Total Carbohydrates 80 g26.7%

Dietary Fiber 16 g64%

Sugars 29 g

Protein 99 g198%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet