Chicken with Chinese Veggies

Adapted from: Heather Banks                                       Servings: 4

Category: Entrée-Poultry                                               Prep time: 1 hour



3 (8-oz) chicken breasts (boneless, skinless)            2-3 garlic cloves, crushed

1 package organic Chinese vegetables, frozen         1 teaspoon fresh ginger (⅛ teaspoon dried)

3 Tablespoons dry sherry                                           1 Tablespoon extra-virgin olive oil

1 Tablespoon cornstarch                                            Black pepper (optional)

¼ cup organic chicken broth                                      1 Tablespoon low-sodium soy sauce



Slice chicken lengthwise into 1″ strips and sprinkle with black pepper. Heat oil in a large pan over medium-high heat. Add cut-up chicken and cook until white throughout. Add ginger and garlic and stir for 30-45 seconds. Stir in package of vegetables and heat through for about 2 minutes.


Nutritional Facts Per Servings

Serving Size: 2 cups

Sugar:Fiber = 1:1

Mono:Sat = 3:1

Calories: 190

Carbohydrates (g): 8

Fat (g): 6

Cholesterol (mg): 60

Protein (g): 23

Sodium (mg): 780

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