Cinnamon, gingerroot, cloves and pepper make chicken come alive in this simple recipe.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2001
Ingredients
Method
In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.
Add stock, soy sauce, sugar, two-thirds of the onions, the ginger, cinnamon, cloves and pepper; bring to boil. Reduce heat to medium-low; cover and simmer for 25 minutes or until juices run clear when chicken is pierced.
Return chicken mixture to boil. Stir in bok choy; cook for 2 minutes. Dissolve cornstarch in 2 tsp (10 mL) water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Sprinkle with remaining green onions.
Nutritional facts <b>Per Serving:</b> about
- Sodium 1311 mg
- Protein 35 g
- Calories 294.0
- Total fat 12 g
- Cholesterol 138 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 26.0
- Folate 30.0
- Calcium 12.0
- Vitamin A 32.0
- Vitamin C 58.0
