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UW Health SMPH
American Family Children's Hospital
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Chinese Style Chicken

1 Tbsp. olive or canola oil
¼ lb. boneless, skinless chicken breasts, cut into ¼-inch strips
2 large carrots, sliced
1 cup snow peas
1 small red pepper, cut into strips
2 green onions, cut into ½-inch pieces
2 cloves garlic, minced
4 tsp. cornstarch
½ tsp. ground ginger
1 cup chicken broth
3 Tbsp. reduced-sodium soy sauce
1 ½ cup instant brown rice, uncooked
Heat oil in large skillet. Add chicken, vegetables and garlic; stir-fry until chicken is tender and cooked through. Mix cornstarch, ginger broth and soy sauce until smooth. Add to skillet. Stirring constantly, bring to boil and boil for one minute. Meanwhile, prepare 4 servings of rice as directed on package, omitting margarine and salt. Serve chicken mixture over rice.
 
Yield: 4 servings
 
Nutrition Information Per Serving
  • Calories 270
  • Total Fat 6 grams
    • Saturated Fat 1 grams
    • Monounsaturated 3 grams
  • Sodium 485 mg
  • Total Carbohydrates 38 grams
    • Fiber 4 grams
  • Protein 15 grams