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.

Recipe Tags:

Preparation time: 20-30 minutes

Cooking Time:

Servings: 4 to 6

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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) boneless skinless Ontario 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)

Instructions

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.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 20 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 22 grams
  • CALORIES: 200
  • SOURCE OF FIBRE