CHICKEN WITH JAPANESE VEGETABLES

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Wok

3/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons white wine
2 tablespoons soy sauce
4 chicken breasts, no skin, no bone, R-T-C — cut in bite size
pieces

Mix all ingredients together. Heat 1 tbls. oil in WOK to 400 degrees. Add a bunch of scallions cut in 1 inch pieces. Also add the chicken. Saute 5 minutes. Add one package of Bird’s Eye Japanese Vegetables and 1/4 cup water. Bring to a full boil over medium heat. Separate vegetables and stir in seasoning packet — stir to blend. Reduce heat. Cover and simmer 3 minutes. Serve over hot rice.


Per Serving (excluding unknown items): 289 Calories; 6g Fat (20.3% calories from fat); 53g Protein; 1g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 1039mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.

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