Chicken: Lowfat Chicken & Vegetables
Source of Recipe
meals.com
List of Ingredients
1 �cup chicken broth low sodium
1 �tablespoon soy sauce low sodium
2 �cloves garlic, crushed
1 �teaspoon minced peeled gingerroot
1/4 �teaspoon ground black pepper
1 �pound fresh boneless, skinless chicken breasts, 1/2-inch dice
3 �cups chopped cored cabbage
1 � small onions, peeled and thinly sliced
1 � large carrot, peeled and thinly sliced
1 � green bell pepper, seeded and julienned
1 �cup chopped broccoli florets
1 �cup chopped cauliflower
1 �stalk celery, thinly sliced
1/2 �cup sliced and trimmed green onion
1/2 �cup sliced and trimmed mushroomsRecipe
In a large saucepan or wok, combine chicken broth, soy sauce, garlic, ginger and pepper and bring to a boil. Add chicken and simmer gently until done, about 5 minutes. Remove chicken with a slotted spoon and set aside.
Bring liquid back to a boil. Add cabbage, onions, carrots, bell pepper, broccoli, cauliflower, celery, green onions and mushrooms; simmer, covered, until crisp-tender, about 7 minutes; stirring occasionally.
Add reserved chicken and heat thoroughly, about 3 more minutes. Serve hot.
Original poster's note: I added 1 cup of mushrooms instead of a 1/2 of cup and I poached the chicken in 1 cup chicken broth, 2 Tbsp. soy sauce, 1/2 tsp ginger, 3 cloves garlic and ground pepper. Then I drained the chicken and set it aside. Then I added the same ingredients to vegetables. Served it on white rice.
|
|