Cantonese Chicken, Low Fat, Low Calorie

1. 1

   Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.

2. 2

   Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.

3. 3

   In a medium bowl, whisk broth, soy sauce and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.

4. 4

   Serve over Chinese noodles or rice.

No nutritional information available.

No additional tips available.