Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (14½ oz.) fat-free reduced sodium chicken broth
- 4 tbsp cornstarch
- 2 tbsp hot chili sauce
- 2 tbsp firmly packed brown sugar
- 1½ tbsp rice wine vinegar or white vinegar
- ¾ lb boneless, skinless chicken breast halves, pounded ¼-inch-thick and thinly sliced
- 2 tsp reduced sodium soy sauce
- 3 tbsp Promise™ Buttery Spread
- 2 cups broccoli florets, cooked and drained
Directions
In small bowl, with wire whisk, combine broth, 2 tablespoons cornstarch, hot chili sauce, sugar and vinegar; set aside.
In medium bowl, combine chicken with soy sauce, then toss with remaining 2 tablespoons cornstarch until evenly coated.
In 12-inch nonstick skillet, melt Promise™ Buttery Spread over medium-high heat and cook chicken, stirring occasionally, 3 minutes or until chicken is thoroughly cooked.
Remove chicken to serving platter; keep warm.
In same skillet, bring broth mixture to a boil over high heat, stirring frequently.
Reduce heat to low and simmer, stirring occasionally, 1 minute or until thickened.
Add broccoli and toss to coat.
Cook 1 minute or until heated through.
Pour sauce over chicken.