Kree's IBS-safe Recipes
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Chinese Chicken
(Makes 6 servings) My mom got this recipe at Diet Workshop many years ago and it's always been a favorite of mine! Make sure you serve this with rice or some other form of soluble fiber since the Chinese veggies aren't always the easiest to tolerate. Ingredients: 4 boneless skinless chicken breasts 1 Tablespoon vegetable or canola oil 1/2-1 cup chopped onions 2 cups chicken broth 2 Tablespoons soy sauce 1/2 teaspoon ground ginger 1 cup thinly sliced carrot 1/8 teaspoon black pepper 1/2 cup thinly sliced celery 1 small green pepper, sliced (optional, we omit sometimes) 1 (16 ounce) can bean sprouts, drained 1 (4 ounce) can sliced water chestnuts, drained 3 Tablespoons cornstarch 3 Tablespoons water 1. Cut chicken into bite-sized pieces. 2. Brown chicken in oil in a large skillet, about 5-10 minutes. 3. Remove chicken and reduce heat. 4. Add onion and cook until tender. 5. Return chicken to skillet and add chicken broth, soy sauce, ginger, carrots and black pepper. 6. Cover and cook 5 minutes. 7. Uncover and add celery and green pepper. 8. Cover and cook 5 minutes. 9. Add bean sprouts and water chestnuts and cook 5 minutes more. 10. Mix corn starch and water together. 11. Stir into chicken mixture until thickened. |
