1 pounds chicken, breast, boneless, skinless; cut into 1-inch cubes
1 cup(s) celery, chopped
1 cup(s) water chestnuts, canned, sliced and drained
14 1/2 ounce(s) sprouts, bean, canned, rinsed, and drained
14 1/2 ounce(s) broth, chicken, fat-free, salt-free
2 tablespoon soy sauce, lite
1 1/2 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper, black ground
Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
In a medium bowl, whisk broth, soy sauce, and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
Serve over Chinese noodles or rice.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Vegetable: 2
- Lean Meat
- Carb Choices