Gold'n Sunset Chicken
The recipe's savory, golden sauce is a perfect complement to chicken and goes well with wild rice.
1 tablespoon olive oil
6 to 8 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into strips
2-1/2 cups small broccoli florets
1 package (8 ounces) sliced mushrooms
1/2 cup slivered almonds
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1/4 cup firmly packed brown sugar
1 teaspoon pepper
1/2 teaspoon salt
Heat the oil in a large skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 8 to 10 minutes or until lightly browned and thoroughly cooked. Use a slotted spoon to transfer the chicken to a plate and set aside.
Add the broccoli, mushrooms, almonds, onion, garlic, and chicken broth to the same skillet; cook, stirring occasionally, for about 3 to 4 minutes or until the vegetables are crisp-tender.
Stir together the cold water and cornstarch in a small bowl until smooth; stir into the saucepan. Cook, stirring constantly, until the sauce is clear and slightly thickened. Stir in the brown sugar, pepper, and salt. Stir in the cooked chicken. Cook, stirring frequently for 2 to 3 minutes or until the chicken is hot.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories257
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Calories from Fat27%
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Total Fat8g
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Saturated Fat1g
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Total Carbohydrate17g
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Protein31g
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Sugars10g
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Cholesterol65mg
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Dietary Fiber3g
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Sodium843mg
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- DAILY VALUE
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Vitamin A18%
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Vitamin C26%
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Calcium6%
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Iron14%
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- DIETARY EXCHANGES
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Fat1.5
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Vegetable1
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Fruit0.5
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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