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Easy Chinese Chicken

Easy Chinese Chicken
  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 4
Frozen cut broccoli and fresh bean sprouts streamline prep for a tasty stir-fry served over rice noodles.
Updated March 2, 2005

Ingredients

  • 1 (6-oz.) pkg. uncooked rice noodles
  • 2 teaspoons light sesame or vegetable oil
  • 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
  • 2 cups fresh bean sprouts
  • 1 (9-oz.) pkg. frozen cut broccoli, thawed, drained
  • 1 (8-oz.) can bamboo shoots, drained
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 4 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon chicken-flavor instant bouillon

Steps

  • 1
    Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
  • 2
    Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 6 minutes or until chicken is no longer pink. Add bean sprouts, broccoli and bamboo shoots; cook and stir about 5 minutes or until vegetables are tender.
  • 3
    In small bowl, combine water, soy sauce, cornstarch, sugar and bouillon; blend well. Stir into chicken mixture; cook and stir until thick and bubbly. Serve chicken over hot cooked noodles.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
370
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
820mg
34%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
3g
Protein
31g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
3 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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