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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chinese Chicken and Broccoli

Source: Chef Becker

Chicken breasts sauteed with ginger, broccoli, and mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	251.4

Total Carbs	19.9 g

Dietary Fiber	4.1 g

Sugars	2.3 g

Total Fat	5.4 g

Saturated Fat	0.8 g

Unsaturated Fat	0.7 g

Potassium	873.1 mg

Protein	31.6 g

Sodium	628.8 mg

Dietary Exchanges 5.4 Fat, 2.6 Vegetables, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Soak the shiitake mushrooms in a bowl of warm water till pliable and soft, 20 minutes. Remove them straining the soaking water through a sieve or cheese cloth and reserve water. Slice up the mushrooms and set aside.
Meanwhile, slice up the chicken into thin pieces and coat with 1 tbsp. soy sauce, sesame oil, and 2 tbsp. cornstarch. Allow the chicken to marinate for 20 minutes.
In a heated wok or large sauté pan, add the safflower oil and briefly fry the chicken strips.
Add the ginger and garlic and toss together coating evenly. Add the broccoli and 1/2 of the shiitake water to the pan and cover steaming for 5 minutes until the broccoli is cooked. Add the scallions and remaining soy sauce to the pan and cook 1 minute longer.