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Ingredients

Directions

  1. Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.
  2. In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently.
  3. Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.
  4. Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.

Additional Tips

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
168
Total Fat
3.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
1.5 g
Cholesterol
66 mg
Sodium
157 mg
Potassium
388 mg
Carbohydrates
5 g
Fiber
1 g
Sugars
1 g
Protein
28 g
Calcium
32 mg
Dietary Exchanges

1 vegetable, 3 very lean meat

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