Directions:
- Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
- Reserve.
- Heat oil in a large skillet.
- Cook onion until it is soft and translucent.
- Add ginger and cook briefly, about 30 seconds.
- Add chicken and brown for about 5 minutes.
- Add sauce and peas.
- Heat thoroughly.
- Serve over rice.
- For a thinner sauce leave out the cornstarch.
- For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 825.54 Kcal (3456 kJ) | ||
| Calories from fat | 191.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.31g | 33% | |
|---|---|---|---|
| Cholesterol | 22.11mg | 7% | |
| Sodium | 41043.36mg | 1710% | |
| Potassium | 1256.03mg | 27% | |
| Total Carbs | 119.71g | 40% | |
| Sugars | 11.38g | 46% | |
| Dietary Fiber | 9.72g | 39% | |
| Protein | 41.71g | 83% | |
| Vitamin C | 12mg | 20% | |
| Iron | 7.8mg | 43% | |
| Calcium | 389.1mg | 39% | |
| Amount Per 100 g | |||
| Calories | 138.44 Kcal (580 kJ) | ||
| Calories from fat | 32.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 33% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 7% | |
| Sodium | 6882.94mg | 1710% | |
| Potassium | 210.63mg | 27% | |
| Total Carbs | 20.07g | 40% | |
| Sugars | 1.91g | 46% | |
| Dietary Fiber | 1.63g | 39% | |
| Protein | 6.99g | 83% | |
| Vitamin C | 2mg | 20% | |
| Iron | 1.3mg | 43% | |
| Calcium | 65.2mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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