- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2004
Ingredients
Method
Trim any fat from chicken; cut into cubes. In large deep skillet or wok, heat oil over medium-high heat; brown chicken. Transfer to plate. Drain off fat in pan.
Fry onion, garlic, thyme, salt and pepper over medium heat until softened, about 3 minutes.
Add brussels sprouts, stock, red pepper, water chestnuts and chicken and any accumulated juices; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced and brussels sprouts are tender-crisp, about 8 minutes, cooking longer for softer sprouts.
Whisk cornstarch with 1 tbsp (15 mL) water; stir into skillet and simmer, stirring, until thickened, about 1 minute.
Nutritional facts <b>Per serving:</b> about
- Sodium 389 mg
- Protein 21 g
- Calories 238.0
- Total fat 9 g
- Cholesterol 71 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
%RDI
- Iron 22.0
- Folate 34.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 188.0
