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    You are in: Home / Recipes / Stir-Fried Chicken With Cauliflower and Carrots Recipe
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    Stir-Fried Chicken With Cauliflower and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    TXOLDHAM's Note:

    Another one from Diabetes Forecast. Serving size 1 cup; Vegetable Exchanges 2: Lean Meat Exchanges 3

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    GARNISH

    Directions:

    1. 1
      In a pot of boiling water add the cauliflower and carrots. Turn off the heat and let the vegetables stand for about 2 minutes. Drain and set aside.
    2. 2
      Combine all the sauce ingredients and mix well to dissolve he cornstarch or arrowroot. Set aside.
    3. 3
      In a large wok or heavy skillet, heat half the oil over high heat.
    4. 4
      Swirl the oil around to coat the bottom of the pan. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the chicken and continue to stir-fry for 4 or 5 minutes or until chicken is cooked through.
    5. 5
      Add the cauliflower and carrots and continue to stir-fry for 2 to 3 minutes to coat the vegetables with the garlic mixture.
    6. 6
      Give the sauce another quick stir and add to the pan. Cook for 1 to 2 minutes until sauce coats everything and is slightly thickened.
    7. 7
      Garnish with peanuts and serve.

    Ratings & Reviews:

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    Nutritional Facts for Stir-Fried Chicken With Cauliflower and Carrots

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.9
     
    Calories from Fat 60
    28%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.1 g
    5%
    Cholesterol 65.9 mg
    21%
    Sodium 335.2 mg
    13%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.2 g
    13%
    Protein 28.4 g
    56%

    The following items or measurements are not included:

    low-sodium low-fat chicken broth

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