Directions:
- Rinse, pat dry, then slice mushrooms. Set aside.
- Heat vegetable oil in a deep 12-inch skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally for a minute. Add bell pepper and cook for one minute stirring occasionally.
- While the vegetables cook, cut green onions including green tops.
- Remove vegetables from skillet and set aside. Add chicken to skillet and cook until chicken is no longer pink.
- Put vegetables back into the skillet along with the bamboo shoots, green onion, broth, soy sauce, garlic, ginger, sesame oil.
- Meanwhile combine the cornstarch and water in a jar with a lid. Cover and shake until lumps dissolve. Add cornstarch mixture to skillet.
- Continue to cook stirring occasionally, until thick and bubbly.
- Serve over rice and top with chopped nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.21 Kcal (1039 kJ) | ||
| Calories from fat | 89.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 100.3mg | 33% | |
| Sodium | 965.54mg | 40% | |
| Potassium | 588.22mg | 13% | |
| Total Carbs | 5.23g | 2% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 35.91g | 72% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.4mg | 30% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 107.79 Kcal (451 kJ) | ||
| Calories from fat | 38.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 15% | |
|---|---|---|---|
| Cholesterol | 43.56mg | 33% | |
| Sodium | 419.3mg | 40% | |
| Potassium | 255.44mg | 13% | |
| Total Carbs | 2.27g | 2% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 15.59g | 72% | |
| Vitamin C | 5.6mg | 22% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 2.4mg | 30% | |
| Calcium | 6.7mg | 2% | |
* 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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