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Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 318
  • Fat:
  • 11 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 42 mg
  • Sodium:
  • 429 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 1 g
  • Protein:
  • 19 g

Chrysanthemum Chicken

SERVINGS

 2-3

CATEGORY

 Main Dish

METHOD

 Stir-Fry

PREP

 15 min.

COOK

 10 min.

TOTAL

 25 min.

INGREDIENTS

  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon Chinese five-spice powder, optional
  • 2 boneless skinless chicken breast halves, cut into 1-inch strips
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 2 tablespoons additional chicken broth or sherry
  • 2 tablespoons chopped green onion
  • 1/4 cup chrysanthemum petals
  • 2 cups hot cooked rice

DIRECTIONS

In a bowl, combine the first five ingredients. Add chicken and toss to coat. In a wok or skillet, stir-fry chicken in oil for 5-7 minutes or until no longer pink. Add the broth, additional broth or sherry and green onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the flower petals and toss to coat. Serve over rice. Yield: 2-3 servings.

Printed from tasteofhome.com Sep 8, 2008

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