Nutritional Info

Nutrition Facts

Serving Size 1 (41g)

Calories 151
Calories from Fat 65 (43%)
Amount Per Serving %DIV
Total Fat 7.2g 11%
Saturated Fat 2.8g 14%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 23.7mg 8%
Sodium 1063.1mg 46%
Potassium 123.4mg 3%
Total Carbohydrate 13.1g 4%
Dietary Fiber 1g 4%
Sugars 1.3g
Protein 5.3g 11%

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Recipe Description
This Chinese-American specialty is chock full of colorful fresh vegetables. We've specified amounts, but feel free to substitute according to what's seasonally available. Other good choices include, chopped bok choy or Chinese cabbage, snow pea pods or canned water chestnuts.
Prep time
25 min
Cook time
20 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  oil
1 Pound(lb)  boneless, skinless chicken breast halves, cut into 3/4 inch pieces
1 Cup(c)  carrots, sliced
1/2 Cup(c)  celery, sliced
1/2 Cup(c)  green bell pepper, coarsely chopped
1 Cup(c)  onion, coarsely chopped
3 Tablespoon(T)  chicken broth
2 Teaspoon(t)  soy sauce
1/2   garlic powder
1/2 Teaspoon(t)  ginger root, grated
4 Cup(c)  fresh bean sprouts
2 Tablespoon(T)  cornstarch
1/4 Cup(c)  cold water
1 Cup(c)  chow mein noodles
2 Teaspoon(t)  sugar


Heat oil in large skillet or wok over medium high heat until hot. Add chicken. Cook and stir 3 to 5 minutes, or until browned. Add carrots, celery, bell pepper, onion, broth, soy sauce, sugar, garlic powder and ginger root. Mix well. Bring to a boil. Reduce heat to low. Simmer 5 minutes or until vegetables are crisp tender and chicken is no longer pink. Stir in bean sprouts. Cook an additional 2 to 4 minutes, or until thoroughly heated. In small bowl, combine cornstarch and water and blend well. Gradually stir into mixture in skillet. Cook and stir over medium heat until sauce is bubbly and thickened. Sprinkle with chow mein noodles.

Additional notes

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