This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
2 large skinless, boneless chicken breasts, sliced thinly (about 4 - 5 ounces each)
1 cup broccoli florets cut into small pieces
1/4 cup sliced water chestnuts
1 cup thinly sliced mushrooms
freshly ground black pepper
1/4 cup low-sodium soy sauce
Cooking Instructions
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the chicken and stir-fry for 2-3 minutes. Then add the broccoli, then add the water chestnuts, then add the mushrooms, stirring quickly after each addition.
4. Season with pepper.
5. Add the soy sauce and cook until the vegetables are tender, about 2 more minutes.
Nutrition Facts
Serving size: about 1 cup
Calories 132
Total Fat 4 g
Saturated Fat 1 g
Protein 40 g
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sodium 321 mg
Percent Calories from Fat 30%
Percent Calories from Protein 55%
Percent Calories from Carbohydrate 15%
Serving size: about 1 cup
Calories 132
Total Fat 4 g
Saturated Fat 1 g
Protein 40 g
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sodium 321 mg
Percent Calories from Fat 30%
Percent Calories from Protein 55%
Percent Calories from Carbohydrate 15%
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