READY IN: 27mins
INGREDIENTS
1 whole boneless skinless chicken breast (10 to 12 oz)
1tablespooncornstarch
1tablespoon and 1 tsp soy sauce
3tablespoonsvegetable oil
2teaspoons minced fresh ginger
2celery ribs, diced
1tablespoondry white wine
1⁄2 cupchicken broth
2cupsbean sprouts
salt and pepper
NUTRITION INFO
Serving Size: 1 (153) g
Servings Per Recipe:4
Calories: 161.6
Calories from Fat 101 g 63 %
Total Fat 11.3 g 17 %
Saturated Fat 1.6 g 7 %
Cholesterol 18.9 mg 6 %
Sodium 398.5 mg 16 %
Total Carbohydrate6.2 g 2 %
Dietary Fiber 1.3 g 5 %
Sugars 2.7 g 10 %
Protein 9.1 g 18 %
DIRECTIONS
Cut chicken into slices about 2 x 1 x 1/4 inch. In medium bowl, toss chicken with cornstarch, 1 tsp soy sauce, and 1 tbsp oil to coat evenly.
In a wok, heat remaining 2 tbsp oil over high heat to smoking. Add ginger and stir-fry until aromatic, 30 seconds. Add celery and stir-fry 1 minute. Add chicken and stir-fry until chicken is white and opaque, about 5 minutes.
Add remaining 1 tbsp soy sauce, wine, and chicken broth. Bring to a boil, reduce heat, and simmer 2 minutes. Add bean sprouts, stir to mix, and cook just until bean sprouts wilt, about 1 minute. Season with salt and pepper to taste and serve.
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