Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Chinese-Style Chicken
- Ingredients
- 2 stalks Celery (about 175 grams)
- 5 ozs Mung bean sprouts
- 6 ozs Water chestnut (canned)
- 1 large onion
- 1 garlic clove
- 2 Chicken breasts (about 250 grams)
- 2 Tbsps soy sauce
- 1 tsp cornstarch
- 3 Tbsps Canola oil
- ¾ cup Chicken broth
Rinse celery, pat dry and cut diagonally 1 cm (approximately 1/2 inch) thick.
Rinse bean sprouts and water chestnuts and drain.
Peel onion and cut into thin strips. Peel garlic and finely chop.
Rinse chicken, pat dry and cut into thin strips. In a bowl, mix chicken with 1 teaspoon soy sauce and the cornstarch.
Heat half the oil in a large wok over high heat. Add celery and onion and stir-fry until crisp-tender, about 2 minutes.
Add bean sprouts, water chestnuts and garlic and stir-fry for 1 minute.
Remove vegetables from the wok and set aside. Add the remaining oil and the chicken and stir-fry until browned all over, about 2 minutes.
Add the soy sauce and the broth to the wok.
Return vegetables to wok and bring to a boil. Reduce heat to medium and cook until everything is coated and heated through, about 2 minutes. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
Healthy, because
There is a lot of protein in mung bean sprouts, which is interesting because of the high lysine content: the amino acid, which cannot be produced by the body itself, is involved in building supporting collagen and is needed for the production of antibodies, hormones and enzymes.
Even smarter
Quick side dish for a quick wok dish: Mie noodles without egg or rice noodles.