1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 ¾ cups fat-free chicken broth*
1 tablespoon lite soy sauce
1 teaspoon ground ginger
1/8 teaspoon ground black pepper
¼ teaspoon salt (optional)
½ teaspoon garlic powder
1 ½ cups sliced onion
1 cup sliced mushroom
½ cup sliced carrots
3 cups (6 ounces) fresh snow pea pods
4 ounces coil vermicelli (fine noodles), uncooked
1 tablespoon cornstarch
¼ cup water
*Sodium is figured for reduced sodium.
Spray a large skillet with nonstick cooking spray and brown chicken. Add all but the last three ingredients and bring to a boil. Add noodles. Reduce heat to low, cover, and simmer for 8-10 minutes or until vegetables are almost done.
Mix cornstarch with water. Add a skillet. Bring to a boil, stirring until thickened.
Makes 7 cups
4 servings
Each Serving
1 ¾ cups
Carb Servings
2 1/2
Exchanges
2 starch
1 vegetable
3 lean meat
Nutrient Analysis
Calories 318
Total Fat 4g
Saturated Fat 1g
Cholesterol 69mg
Sodium 498mg
Total Carbohydrate 37g
Dietary Fiber 3g
Sugars 5g
Protein 34g
