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Prep 20min
Total20min
Ingredients13
Servings4
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Ingredients
3/4
cup chicken broth
1
tablespoon cornstarch
3
tablespoons soy sauce
2
tablespoons white wine or water
1
tablespoon molasses
1
tablespoon oil
1
lb. chicken breast strips for stir-frying
12
oz. (4 to 5 large stalks) bok choy, thinly sliced (6 cups)
1
cup julienne-cut (2x1/4x1/4-inch) carrots
1
medium zucchini, cut into 2x1/4x1/4-inch julienne strips
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2
cup cut (1-inch) green onions
4
cups chow mein noodles
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Steps
1
In small bowl, combine broth, cornstarch, soy sauce, wine and molasses; blend well. Set aside.
2
Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.
3
Add bok choy, carrots, zucchini and mushrooms to same skillet; cover and cook 4 to 6 minutes or until carrots are crisp-tender, stirring occasionally.
4
Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Stir in onions and chicken; cook and stir until thoroughly heated. Serve over chow mein noodles. If desired, serve with additional soy sauce.
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To substitute for bok choy, use packaged coleslaw blend or Chinese cabbage, or a mixture of sliced celery and another dark leafy green such as kale.
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Nutrition Facts
Serving Size:1 Serving
Calories
500
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
1390mg
58%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Sugars
8g
Protein
34g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 3 Vegetable; 3 1/2 Very Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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