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Subgum Chicken Stir-Fry |
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Serves: 4 Print this RecipePrep Time: 20 minutes - Yield: 4 servings 2 cups uncooked instant white rice 2 cups water 1 cup chicken broth 2 tablespoons cornstarch 3 tablespoons oysters sauce 2 teaspoons soy sauce 1 tablespoon oil 1/4 cup chopped onions 1 garlic clove, minced 4 boneless skinless chicken breast halves, cut into 1-inch pieces 1 cup thinly sliced bok choy 1 cup fresh bean sprouts 1 green bell peppers, cut into 1/4-inch strips 1 (8-ounce) can sliced bamboo shoots, drained 1. Cook rice in water as directed on package. 2. Meanwhile, in small bowl, combine broth, cornstarch, oyster sauce and soy sauce; mix well. Set aside. 3. Heat oil in large skillet or wok over medium-high heat until hot. Add onion, garlic and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. 4. Add bok choy, bean sprouts, bell pepper and bamboo shoots; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Gradually add cornstarch mixture; cook until bubbly and thickened, stirring constantly. Serve over rice. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 1000 mg 42% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 34 g * Vitamin A: 4% * Vitamin C: 30% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat or 3 Carbohydrate, 2 Vegetable, 3 Very Lean Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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