I love the fresh gingerroot in this recipe. other vegetables (cauliflower, chinese cabbage, snow peas, can also be added. Serve over a bed of brown rice.
Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok.
Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking.
Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 8|
|Calories from Fat: 45 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49.4mg||15 %|
|Sodium 294.9mg||10 %|
|Potassium 577.3mg||15 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 8.7g|
|Protein 22.7g||32 %|
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Calories per serving: 185
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