I don’t know about you, but I flat out CRAVE Chinese food every so often. My biggest problem is the calorie content & then the sodium overload. I love it, but the next day I am so swollen from all of that sodium and wishing I didn’t eat so many calories while dealing with all of that bloat.
So, I created this super simple, low calorie, MUCH lower sodium, recipe to curb those cravings and keep my health in check.
This is another one that is basically set-it and forget-it easy.
Ingredients:24oz (678g) chicken breasts
1/4 c soy sauce, low sodium
2 T (24g) dark brown sugar
2 T (3/4 oz) bourbon
1 t (4g) garlic powder
1/2 t (2g) onion powder
1/4 t (1g) ground red pepper
14.5 oz can (411g) baby corn, drained, cut
8 oz can (226g) water chestnuts, sliced
8 oz can (226g) bamboo shoots, drained, sliced
12 oz bag (340g) frozen broccoli cuts
2 T (10g) toasted sesame seeds
Place chicken breasts in slow cooker or instant pot
Mix soy sauce, sugar, bourbon & spices together & pour over chicken
Slow Cooker: low ~6-8 hours until done
Add Vegetables and sesame seeds ~1 hour before finished
Instant Pot: add 1/4 cup water. Manual setting for 10 min, then natural release for 10 mins.
Add vegetables set for manual 0 minutes & manual release immediately.
Optional: Serve over rice
Approximate Nutrition Information (per serving):
Recipe cards for download & printing: