Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. boneless, skinless chicken breasts | ||
| 1 dash(es) black pepper | ||
| 1 small onion, chopped | ||
| 1 medium carrot, peeled, sliced | ||
| 1 celery, sliced | ||
| ¾ c. chicken broth, divided | ||
| 1 tbsp. cornstarch | ||
| 1 tbsp. soy sauce | ||
| 1 (8 oz) pkg noodles, cooked |
Directions
- Cut chicken into thin strips. Sprinkle with pepper and set aside.
- Spray a large non-stick skillet with non-stick cooking spray. Heat pan over medium heat for 2 minutes.
- Add chicken and stir-fry for 4 minutes, or until the chicken is light-brown and no longer pink.
- Add onion, carrot and celery.
- Stir in half the chicken broth. Bring to a boil.
- Reduce heat. Cover and simmer for 5 minutes.
- In a small bowl, stir together the remaining half of the chicken broth, cornstarch and soy sauce.
- Pour over chicken mixture. Stir well.
- Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
- Mix with drained noodles.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 65mg
- Sodium: 610mg
- Total Carbohydrates: 24g
- Protein: 30g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 8%
0%
Iron 10%
0%
Calcium 4%