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Chinese Chicken and Vegetables with Rice
CULLY'S KITCHEN14Ingredients
30Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 boneless, skinless chicken breasts (cut into strips or bite size pieces – I used chicken tender strips)
- 2 Tbsp. butter
- 1 onion (medium, sliced)
- 1 green pepper (sliced lengthwise)
- 1 cup celery (diced)
- 1 can water chestnuts (sliced, 5 ounces)
- 1 can cream of chicken soup (10.5 ounces)
- 1 tsp. salt
- 1/4 tsp. ginger
- 2 tsp. cornstarch
- 2 Tbsp. soy sauce
- 1 can bean sprouts (14. 5 ounces – drained)
- 1 pkg. frozen peas (10 ounces)
- 1 pkg. chinese noodles (optional)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1750mg73% |
| Potassium710mg20% |
| Protein20g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C90% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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