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    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 mushrooms

    Recipe



    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.

 

 

 


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