Serves: 4
Total Calories: 660
1. Cook rice in water as directed on package.
2. Meanwhile, in small bowl, combine broth, cornstarch, oyster sauce and soy sauce mix well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add onion, garlic and chicken cook and stir 3 to 4 minutes or until chicken is no longer pink.
4. Add bok choy, bean sprouts, bell pepper and bamboo shoots cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Gradually add cornstarch mixture cook until bubbly and thickened, stirring constantly. Serve over rice.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 1000 mg 42% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 34 g * Vitamin A: 4% * Vitamin C: 30% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat or 3 Carbohydrate, 2 Vegetable, 3 Very Lean Meat, 1 Fat
This Subgum Chicken Stir-Fry recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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