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Easy Chinese Chicken

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  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 4
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Frozen cut broccoli and fresh bean sprouts streamline prep for a tasty stir-fry served over rice noodles.
By Pillsbury Kitchens
Updated Mar 2, 2005
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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 Information

370 Calories, 6g Total Fat, 31g Protein, 48g Total Carbohydrate, 3g Sugars

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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