Food > Recipe Directory > Courses/Meal Type > Main Course > Stir-Fried Chicken with Broccoli and Mushrooms

Stir-Fried Chicken with Broccoli and Mushrooms Recipe

Stir-Fried Chicken with Broccoli and Mushrooms

Homemakers Best Tested
By
Andrew Chase
Stir-fries are a super way to meet a number of nutritional recommendations. They traditionally supply plenty of vegetables while making it an easy task to cut down on blood cholesterol–elevating saturated fats. But, all too often, stir-fries are laden with sodium. Using sodium-reduced soy sauce and a homemade or sodium-reduced stock helps slash the sodium count, making your stir-fry a better choice for maintaining a healthy blood pressure level.

Ingredients

1 bunch broccoli (1-1/2 lb/750 g)
12 oz  (375 g)  boneless skinless chicken breasts (about 2), thinly sliced
1-1/2 cups  (375 mL)  homemade or sodium-reduced chicken stock
4 tsp  (20 mL)  cornstarch
1 tsp  (5 mL)  sodium-reduced soy sauce
1 tsp  (5 mL)  Chinese rice wine, sake or dry sherry
1 tsp  (5 mL)  sesame oil
1/2 tsp  (2 mL)  grated gingerroot
1/4 tsp  (1 mL)  white pepper
2 green onions
2 egg whites
12 oz  (375 g)  oyster or mixed mushroom, sliced
2 tbsp  (30 mL)  finely diced celery

Preparation

Separate broccoli tops into florets; peel stems and slice. In saucepan of boiling salted water, blanch until tender-crisp or desired tenderness; drain and transfer to serving platter. Keep warm.

Meanwhile, in small bowl, mix together chicken, 1 tbsp/15 mL of the stock, cornstarch, soy sauce, wine, oil, ginger and pepper.

Slice white parts of onions; thinly slice green parts to make 2 tbsp/30 mL.

In small bowl, whisk egg whites with 2 tbsp/30 mL of the remaining stock until thoroughly mixed. Set aside.

In wok, skillet or large saucepan over high heat, bring remaining stock to boil; add mushrooms. Cook until mushrooms are tender. Stir in chicken mixture; return to boil. Stir in celery and white parts of onions; cook for 1 minute. Stir in egg white mixture in thin stream; when set, stir in green parts of onions. Spoon over broccoli.

Makes 4 to 6 servings 

Serving(s)
4 to 6
Nutritional Information
Per each of 6 servings: about
Calories 147
Protein 19 g
Fat (total) 3 g
Sat. Fat 1 g
Carbohydrate 13 g
Fibre 4 g
Cholesterol 33 mg
Sodium 344 mg
Calcium 4 % RDI
Iron 13 % RDI
Vitamin A 15 % RDI
Vitamin C 98 % RDI
Folate 51 % RDI

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Source

Homemakers Magazine: February/March 2008

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