Chinese-Style Chicken
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken
skinned, boned, cut into strips |
|
| 1 | cup |
celery
diagonally sliced |
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
ginger
minced |
|
| 1 | package |
chicken broth
mixed |
*
|
| 8 | ounces |
snow pea pods
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken
skinned, boned, cut into strips |
|
| 237 | ml |
celery
diagonally sliced |
|
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
water
|
|
| 5 | ml |
ginger
minced |
|
| 1 | package |
chicken broth
mixed |
*
|
| 231.2 | ml/g |
snow pea pods
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
water
|
|
Directions
Brown Chicken in preheated non-stick skillet.
Add celery, mushrooms, water, ginger and broth mix.
Cover, bring to boil, then simmer until Chicken is tender, about 20 minutes.
Stir in snow peas. Add soy sauce and blended cornstarch; cook and stir until thickened.
