Serves 4
| 2 | whole chicken breasts |
| 1 | large head or 2 small heads broccoli |
| 1 tsp | salt |
| 2 tsp | sherry |
| 2 tsp | corn flour (corn starch) |
| 1 cup | good chicken stock |
| 1 tbsp | olive oil |
| grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer) | |
| 1/2 cup | cashew nuts or blanched almonds |
| Crisp Fried Rice noodles or Orgran Rice Pasta |
Directions:
- Cook noodles or pasta.
- Skin the chicken, cut into pieces.
- Wash broccoli and break into small stalks.
- Combine salt, browning (corn flour), and sherry in a bowl, mix well.
- Heat oil in wok, add ginger, stir fry 1 minute.
- Add chicken, stir fry 1 minute.
- Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
- Add nuts, serve on noodles or pasta.
Per Serving (excluding unknown items):
277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
| Source: “Real & Healthy Chinese Cooking” – ChineseFoodDIYs cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chefs 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health. |