Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
4
Low
Nutrition per serving
Calories171.2 kcal (9%)
Total Fat7.3 g (10%)
Carbs9.2 g (4%)
Sugars2.9 g (3%)
Protein16.7 g (33%)
Sodium208.6 mg (10%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2boneless skinless chicken breasts
cut into thin strips
15mlwater
1 tablespooncornstarch
black pepper
30mlavocado oil
divided
½ cupcarrots
thinly sliced
125gsliced mushrooms
cremini, or white button mushrooms
130gbroccoli florets
1 x 8 ouncecan bamboo shoots
rinsed and drained
1 x 8 ouncecan water chestnuts
rinsed and drained
2garlic cloves
minced
2 teaspoonscornstarch
5mlhoney
or unsweetened applesauce
10mlcoconut aminos
or low-sodium soy sauce
5mloyster sauce
5mlsesame oil
¼ cuplow sodium chicken broth
to no-salt added chicken broth
Instructions
Step 1
Marinate: In a bowl, mix together water and cornstarch and pepper. Add chicken and toss to coat. Refrigerate for 30 minutes. Discard any excess liquid.
Step 2
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add carrots and cook 2- minutes.
Step 3
Add mushrooms and broccoli and cook for another 3-4 minutes. Add bamboo shoots, water chestnuts and cook for 3-4 minutes.
Step 4
Remove veggies from skillet and set aside. Wipe pan clean.
Step 5
Add the rest of the oil to skillet and heat over medium-high heat. Lightly brown garlic.
Step 6
Add chicken to pan. Cook until cooked through.
Step 7
Add veggies back to pan and heat for 1-2 minutes. Pour in sauce and cook until it thickens, about 30 seconds to a minute.
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