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Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Boneless skinless chicken breasts - cut into 1" cubes

  2. 2 Onions - chopped

  3. 2 Celery stalks - chopped

  4. 3 Garlic cloves - minced

  5. 1 cup 237ml Sliced mushrooms

  6. 1 cup 160g / 5.6oz Bean sprouts

  7. 1 cup 237ml Trimmed snow peas

  8. 1/4 cup 59ml Unsalted dry-roasted cashews

  9. 1 tablespoon 15ml Minced peeled gingerroot

  10. 1 tablespoon 15ml Reduced-sodium soy sauce

  11. 3 cups 480g / 16oz Hot cooked brown rice Pickled ginger

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Add the chicken and cook, stirring as needed, until lightly browned, about 3 minutes. Transfer to a plate. Spray the same skillet with more nonstick cooking spray; heat. Add the onions, celery and garlic; cook, stirring as needed, about 5 minutes. Add the mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce and the chicken; cook, stirring as needed, until the chicken is cooked through and the vegetables are tender, 4 to 5 minutes. Serve the rice, topped with the chicken mixture; garnish with pickled ginger. This recipe yields 4 servings. Per Serving: 361 Calories, 7 g Total Fat, 1 g Saturated Fat, 53 mg Cholesterol, 237 mg Sodium, 47 g Total Carbohydrate, 5 g Dietary Fiber, 29 g Protein, 67 mg Calcium. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat. Points Per Serving: 7.

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