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Chinese Shrimp and Chicken

If you have any leftover chicken, try this low-calorie dish.


– 2tbs. butter
– 1-1/2 cups diagonally sliced celery
– 1/4 cup finely chopped onion
– 1 lb. shrimp
– 1 cup sliced, fresh mushrooms
– 2 cups diced, cooked chicken
– 1 tbs. cornstarch
– 2 tbs. soy sauce
– 1 cup chicken broth
– 2 cups bean sprouts, or 2 cups fresh chopped spinach


Melt butter in skillet over medium heat. Add celery and onion. Cook 2 minutes. Add shrimp and mushrooms. Cover and cook 2 minutes. Add chicken. Remove pan from heat. Mix together cornstarch, soy sauce and broth. Return pan to heat. Add sauce and cook over medium-high heat until thickened and clear. Add sprouts. Cook 1 minute. Serve immediately.

Makes 6 servings.

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