CANTONESE CHICKEN, LOW FAT, LOW CALORIE
From the American Diabetes Assn. Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don't have a wok, use a large skillet. Posted for safe keeping.
Provided by Treewoman
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
- Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
- In a medium bowl, whisk broth, soy sauce and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
- Serve over Chinese noodles or rice.
Nutrition Facts : Calories 211.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.6, Sodium 665.4, Carbohydrate 17.6, Fiber 3.3, Sugar 6.3, Protein 28.8
CANTONESE FRIED CHICKEN
Make and share this Cantonese Fried Chicken recipe from Food.com.
Provided by UnknownChef86
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in enough boiling water to cover.
- Add brown gravy sauce, pepper and 1 tsp sugar.
- Cook slowly for 15 minutes.
- Drain, pat dry and let drip from strainer.
- Brown or bake chicken in hot oil until golden brown.
- Cover and cook slowly for 20 minutes.
- Remove and place on platter.
- Pour off all but 3 tbsp oil.
- Add waterchestnuts, mushrooms, broth, soy sauce, salt and sugar.
- Cover and simmer for about 5 minutes.
- Combine cornstarch and water.
- Pour sauce over chicken.
- Garnish with green onions.
- Serve with rice.
Nutrition Facts : Calories 1227.8, Fat 106.3, SaturatedFat 24.9, Cholesterol 235.7, Sodium 1579.8, Carbohydrate 11.6, Fiber 1.2, Sugar 3.6, Protein 55.8
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THE 5 HEALTHIEST CHINESE FOOD OPTIONS TO ORDER - PUREWOW
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- Moo Goo Gai Pan. An Americanized version of a traditional Cantonese dish, moo goo gai pan consists of button mushrooms (moo goo), stir-fried chicken slices (gai pan) and other veggies like bok choy, snow peas, water chestnuts and bamboo shoots cooked in a light sauce made from soy sauce, sesame oil and chicken broth.
- Shrimp Or Beef And Broccoli. Shrimp is already low-cal to begin with, so it’s a good starting point for this takeout classic. The beef version often contains flank steak, which is very lean.
- Buddha’s Delight. As far as authenticity goes, Buddha’s delight (Luóhàn zhai) is the real deal. It was originally eaten by Buddhist monks, who are vegetarian, but has gained popularity all over the world.
- Moo Shu Anything. Traditionally made with pork, this Northern Chinese dish also has variations with chicken, vegetables, beef, shrimp or tofu. Authentic Chinese versions contain scallions, mushrooms and scrambled eggs seasoned with ginger, garlic and rice wine (that you eat wrapped in thin pancakes), but western recipes can also have cabbage, water chestnuts and other veggies.
- Anything On A Stick. Boyd suggests ordering skewered proteins, like the beef or chicken found on a pupu platter, if you want a protein-rich meal. “While they may marinate the chicken, pork and beef in a sugary concoction at some places,” she says, “the protein content you’ll get from ordering teriyaki skewers far outweighs the other choices you may have.”
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