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    Chicken: Lowfat Chicken & Vegetables


    Source of Recipe


    meals.com

    List of Ingredients




    1 Êcup chicken broth low sodium
    1 Êtablespoon soy sauce low sodium
    2 Êcloves garlic, crushed
    1 Êteaspoon minced peeled gingerroot
    1/4 Êteaspoon ground black pepper
    1 Êpound fresh boneless, skinless chicken breasts, 1/2-inch dice
    3 Êcups chopped cored cabbage
    1 Ê small onions, peeled and thinly sliced
    1 Ê large carrot, peeled and thinly sliced
    1 Ê green bell pepper, seeded and julienned
    1 Êcup chopped broccoli florets
    1 Êcup chopped cauliflower
    1 Êstalk celery, thinly sliced
    1/2 Êcup sliced and trimmed green onion
    1/2 Êcup 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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