Velvet Chicken And Vegetables Recipe
Ingredients
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Egg white | 1 | |
| Skinless boneless chicken breast | 1 1⁄4 Pound | |
| Water | 2 Cup (32 tbs) | |
| Instant chicken broth and seasoning mix | 2 | |
| Vegetable oil | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Thinly sliced red bell pepper | 1⁄2 Cup (8 tbs) | |
| Thinly sliced green bell pepper | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Minced ginger | 1 Teaspoon | |
| Broccoli florets | 1 Cup (16 tbs) | |
| Canned straw mushrooms | 1 Cup (16 tbs) | |
| Cooked long grain rice | 2 Cup (32 tbs) | |
| Unsalted cashew nuts | 1 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1802 Calories from Fat 428
% Daily Value*
Total Fat 48 g73.7%
Saturated Fat 8.5 g42.7%
Trans Fat 0.1 g
Cholesterol 328.9 mg109.6%
Sodium 2873.3 mg119.7%
Total Carbohydrates 157 g52.4%
Dietary Fiber 16.1 g64.5%
Sugars 10.5 g
Protein 185 g370.3%
Vitamin A 164.5% Vitamin C 539.5%
Calcium 27.6% Iron 67.1%
*Based on a 2000 Calorie diet
Directions
Refrigerate, uncovered, for 30 minutes so that coating will adhere to chicken.
In 9-inch skillet combine water and broth mix and bring to a boil; gradually add chicken, stirring gently to separate chicken pieces.
Return mixture to a boil; remove from heat and drain chicken, reserving 1 cup broth.
Set aside chicken and broth.
In same skillet combine oils and heat; add peppers, garlic, and ginger and saute over medium-low heat until peppers are tender, about 5 minutes.
Add broccoli, mushrooms, chicken, and reserved broth to skillet and cook, stirring occasionally, until ingredients are thoroughly heated and mixture is slightly thickened; serve over rice and top with cashews.
Chef
