Tori to yasi no nimo

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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.

1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cups chicken broth
1/3 cup naturally brewed soya sauce
2 tbsp granulated sugar
3 medium carrots, diagonally sliced 1/2-inch thick
2 medium white potatoes, peeled and cut into 1/2-inch cubes
8 oz sliced mushrooms (crimini or shiitake)
4 cups thickly sliced cabbage
1 can (8 oz/227 ml) sliced water chestnuts, drained (optional)

Heat oil in large deep skillet or wok over medium-high heat; stir-fry chicken for two to three minutes or until no longer pink.

Add chicken broth, soya 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.

Nutritional information per serving when recipe serves six:
20 g protein
4 g fat
22 g carbohydrate
200 calories
Source of fibre

~ Recipe courtesy of Foodland Ontario