Chinese Chicken And Vegetables Recipe

Name: Chinese Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts, deboned and cut up in chunks; 1 c. chicken broth; 1/4 tsp. ground ginger; 1/8 tsp. dried minced garlic; 1 pkg. frozen vegetables, thawed and drained (recommend using broccoli, cauliflower and carrots); 1 can water chestnuts (optional); 2 Tbsp. vegetable oil; 2 Tbsp. cornstarch; 3 Tbsp. cold water; 3 Tbsp. light soy sauce

Servings: persons

3 chicken breasts, deboned and cut up in chunks
1 c. chicken broth
1/4 tsp. ground ginger
1/8 tsp. dried minced garlic
1 pkg. frozen vegetables, thawed and drained (recommend using broccoli, cauliflower and carrots)
1 can water chestnuts (optional)
2 Tbsp. vegetable oil
2 Tbsp. cornstarch
3 Tbsp. cold water
3 Tbsp. light soy sauce

1
Heat oil, over medium-high heat, in a large frypan or wok. Stir-fry chicken chunks, ginger and garlic for 2 to 3 minutes. Add vegetables and water chestnuts.
2
Stir-fry until heated through.
3
Add chicken broth.
4
Heat.
5
Mix cornstarch, cold water and soy sauce together; stir into hot mixture.
6
Heat to boiling and sauce is thickened.
7
Serve with steamed rice or fried rice.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 chicken breasts, deboned and cut up in chunks, 1 c. chicken broth, 1/4 tsp. ground ginger, 1/8 tsp. dried minced garlic, and more.

Yes, Chinese Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Chicken And Vegetables

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