Chinese Chicken Stew - 10g Carbs, 2g Fiber

{Suggestions: To cut down on **sodium use reduced sodium 

chicken stock and soy sauce. Consider leaving the 

"1 Tbsp (15 mL) granulated sugar" out or use a favorite 

suitable substitute. Take care, Gloria}

From: Canadian Living Magazine - March 2001

By The Canadian Living Test Kitchen

Cinnamon, gingerroot, cloves and pepper make chicken come alive 

in this simple recipe.

2 Tbsp (25 mL) vegetable oil

2 lb (1 kg) skinless chicken thighs or drumsticks

1/2 cup (125 mL) chicken stock

1/4 cup (50 mL) soy sauce

1 Tbsp (15 mL) granulated sugar

3 green onions, thinly sliced

6 thin slices gingerroot (or 1/4 tsp/1 mL ground ginger)

1/4 tsp (1 mL) cinnamon

Pinch each ground cloves and pepper

6 cups (1.5 mL) coarsely chopped bok choy OR

6 to 8 stalks baby bok choy (about 1 lb /500 g)

2 tsp (10 mL) cornstarch 

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.

TIP: 

If bok choy is unavailable, you can use about 

4 cups (1 L) chopped broccoli.

Servings: 4

Nutrition per Serving: 

294 Calories, 35g Protein, 12 Total Fat, 2g Sat. Fat, 138mg Cholesterol, 

10g Carbs, 2g Fiber, ** 1.311mg Sodium

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