Directions:
- In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
- Heat oil in wok or large skillet over medium high heat.
- Add scallions, garlic and pepper and cook 2 minutes.
- Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.99 Kcal (678 kJ) | ||
| Calories from fat | 30.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1032.45mg | 43% | |
| Potassium | 404.27mg | 9% | |
| Total Carbs | 9.27g | 3% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 23.91g | 48% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 86.25 Kcal (361 kJ) | ||
| Calories from fat | 16.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 5% | |
|---|---|---|---|
| Cholesterol | 35.62mg | 22% | |
| Sodium | 549.75mg | 43% | |
| Potassium | 215.26mg | 9% | |
| Total Carbs | 4.94g | 3% | |
| Sugars | 2.28g | 17% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 12.73g | 48% | |
| Vitamin C | 2.9mg | 9% | |
| Iron | 0.2mg | 2% | |
| Calcium | 9.3mg | 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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