Preparation time
30 minutes
Ready in
55 minutes
Cooking Time:
Makes
4 to 6 servings
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 lb (500 g) boneless skinless Ontario Chicken Breasts, cut into bite-size
- pieces
- 3 cups (750 mL) chicken broth
- 1/3 cup (75 mL) naturally brewed soy sauce
- 2 tbsp (25 mL) granulated sugar
- 3 medium Ontario Carrots, diagonally sliced 1/2-inch (1 cm) thick
- 2 medium Ontario White Potatoes, peeled and cut into
- 1/2-inch (1 cm) cubes
- 8 oz (250 g) sliced Ontario Mushrooms (crimini and/or shiitake)
- 4 cups (1 L) thickly sliced Ontario Cabbage
- 1 can (8 oz/227 mL) sliced water chestnuts, drained (optional)
Instructions
Heat oil in large deep skillet or wok over medium-high heat; stir-fry chicken for 2 to 3 minutes or until no longer pink.
Add chicken broth, soy sauce, sugar, carrots, potatoes, mushrooms and cabbage; bring to boil. Cover, reduce heat and simmer for 15 to 20 minutes or until vegetables are tender. Stir in water chestnuts (if using) and heat until hot.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 20 grams
- Fat: 4 grams
- Carbohydrate: 22 grams
- Calories: 200
- Source Of Fibre