Nutrients per serving
- (when recipe serves 6)
- Protein: 20.0 grams
- Fat: 4.0 grams
- Carbohydrates: 22.0 grams
- Calories: 200
- Source of Fibre
Cabbage
Japanese Simmered Chicken with Vegetables (Tori To Yasi No Nimo)
Nimo in Japanese cooking means food simmered in seasoned liquids. This chicken and vegetable dish is like a hearty main course soup. Serve in wide individual bowls.
Preparation Time:
20 to 30 Minutes
Cooking Time: 25 Minutes
Servings: 4 to 6
Cooking Time: 25 Minutes
Servings: 4 to 6
Ingredients:
- 1 tbsp (15 mL) vegetable oil
- 1 lb (500 g) boneless skinless chicken breasts, cut into bite-size pieces
- 3 cups (750 mL) chicken broth
- 1/3 cup (75 mL) naturally brewed soy sauce
- 2 tbsp (25 mL) granulated sugar
- 3 medium Ontario Carrots, diagonally sliced 1/2-inch (1 cm) thick
- 2 medium Ontario White Potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 8 oz (250 g) sliced Ontario Mushrooms (crimini and/or shiitake)
- 4 cups (1 L) thickly sliced Ontario Cabbage
- 1 can (8 oz/227 mL) sliced water chestnuts, drained (optional)
Preparation:
Heat oil in large deep skillet or wok over medium-high heat; stir-fry chicken for 2 to 3 minutes or until no longer pink.
Add chicken broth, soy sauce, sugar, carrots, potatoes, mushrooms and cabbage; bring to boil. Cover, reduce heat and simmer for 15 to 20 minutes or until vegetables are tender. Stir in water chestnuts (if using) and heat until hot.
