Try this Chicken And Broccoli Stir-Fry #2 recipe, or contribute your own.
Suggest a better description(R-T-C = Ready to cook) Whisk together 1/2 cup broth, teriyaki marinade, cornstarch and sugar. Stir-fry gingerroot in 1/4 cup chicken broth and 1 teaspoon hot oil in a large skillet or wok for 1 minute. Add chicken sprinkled with Chinese 5-spice and stir-fry until golden brown and cooked through, 5 to 7 minutes. Transfer chicken to a plate. Stir-fry broccoli and carrots in same skillet or wok for 3 minutes. Stir in chicken and broth mixture. Cover and cook for 5 to 7 minutes. Serve immediately over rice. Serves 2 {This recipe originally found in the Quick & Healthy Cookbooklet from Summer 1996, I found to have too much fat, cut the fat, add the extra seasoning Chinese 5-spice and came up with a winner with less fat and less points. (Helen Deacey, Brampton, ON, Canada)} POINTS: 9 According to MC Nutritional Analysis Calculations: Calories 465.2, Total Fat 5.9g, Cholesterol 52mg, Carbohydrate 73.5g, Dietary Fibre 5.9 Food Exchanges Starch 3-1/2 Lean Meat 3, Vegetable 3, Fat 1/2 MC formatted and WW points added by hdeacey@sympatico.ca NOTES : Recipe from Quick & Healthy Summer 1996 (moderated) Recipe by: Moderated by Helen Deacey Posted to EAT-LF Digest by "Helen Deacey"
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 2 servings | ||
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Calories: 156 | ||
Calories from Fat: 35 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 433.7mg | 15 % | |
Potassium 530mg | 14 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 5.6g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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