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Honey Chicken

I've always felt that one of the things I could do well was pick out recipes that my family and I would like. My daughter seems to have somehow learned this too. She was working on this one when we got home from work Friday night. The stir-frying and ingredients give it an Asian feel, although it doesn't use the typical seasonings. It's was good over rice and I would think it would go well with pasta too.

1 lb Boneless Chicken Breasts, Sliced
1/4 c Egg Substitute
1/3 c Cornstarch
2 Onions,Sliced
1 Green Bell Peppers,Sliced
6 oz Snow Peas
1/4 c Honey
2 T Sliced Almonds
2 1/2 T Oil

Heat 1 1/2 tablespoons of the oil in a wok. Dip half the chicken in the egg and dust with cornstarch. Stir fry until just cooked, about 4-5 minutes. Remove and repeat with remaining chicken. Remove, add the rest of the oil to the wok. Stir fry the onion until it begins to soften. Add the pepper and snow peas and stir fry until crisp cooked, about 4 minutes. Add the honey and toss the vegetable in it until well coated. Add the chicken and toss until coated and heated through. Sprinkle the almonds over the top.

Yield: 4 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 4

Amount Per Serving
Calories 457
Calories from Fat 141

% Daily Values *

Total Fat 16 gr
  Saturated Fat 3 gr
  Polyunsaturated Fat 7 gr
  Monounsaturated Fat 5 gr
Cholesterol 97 mg
Sodium 119 mg
Potassium 626 mg
Carbohydrates 39 gr
  Dietary Fiber 3.4gr
Protein 40 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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