Tweet
Chicken Broccoli Stirfry - 2 Points
--------------------------------------------------------------------------------
* Exported from MasterCook *
Chicken Broccoli Stirfry - 2 Points
Recipe By : Kelly Shields
Serving Size : 8 Preparation Time :0:00
Categories : Oriental Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
1/4 cup soy sauce, low sodium
2 tablespoons cornstarch
2 teaspoons sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
2 teaspoons vegetable oil
6 medium green onions
16 ounces boneless & skinless chicken breast -- cut in strips
8 cups fresh broccoli
8 ounces fresh mushrooms -- sliced
1. In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.
2. In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink.
3. Add vegetables and remaining water to wok. Steam until vegetables are tender.
4. Add soy sauce mixture. Heat until liquid is slightly thickened.
Calories: 156.9
Fat grams: 2.7
Fiber grams: 6.0
W/W Points: 2
--------------------------------------------------------------------------------
* Exported from MasterCook *
Chicken Broccoli Stirfry - 2 Points
Recipe By : Kelly Shields
Serving Size : 8 Preparation Time :0:00
Categories : Oriental Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
1/4 cup soy sauce, low sodium
2 tablespoons cornstarch
2 teaspoons sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
2 teaspoons vegetable oil
6 medium green onions
16 ounces boneless & skinless chicken breast -- cut in strips
8 cups fresh broccoli
8 ounces fresh mushrooms -- sliced
1. In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.
2. In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink.
3. Add vegetables and remaining water to wok. Steam until vegetables are tender.
4. Add soy sauce mixture. Heat until liquid is slightly thickened.
Calories: 156.9
Fat grams: 2.7
Fiber grams: 6.0
W/W Points: 2