Stir-fried Diced Chicken with Assorted Vegetables

More Fruit and Vegetables 3 Less
Video of Cooking Demonstration (Available only in Cantonese)
Stir-fried Diced Chicken with Assorted Vegetables
Ingredients: (To Serve 1)
Celery 25g
Cucumber 25g
Shiitake mushrooms (stemmed) 25g
Carrot (wedged) some
Ginger (wedged) some
Chopped garlic some
Chicken meat (skinless) 50g
Canola oil ¾ teaspoon
Salt ⅛ teaspoon
Sugar ¼ teaspoon
Cornstarch-water mixture small amount
Cooking Method:
1. Rinse and dice the celery, cucumber and shiitake mushrooms. Blanch and set aside.
2. Rinse and dice the chicken meat. Blanch and set aside.
3. Heat a wok and pour in the oil. Sauté the chopped garlic, ginger and carrot until aromatic. Add the chicken meat, celery, cucumber, shiitake mushrooms, salt and sugar to the wok. Stir-fry the ingredients until done. Thicken with the cornstarch-water mixture.
Each Serving:
Energy(kcal) 125
Carbohydrate(g) 7
Protein(g) 11
Fat(g) 6
Sugar(g) 4
Sodium(mg) 305
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference Only.
This recipe is provided by Ying Lok Restaurant.