Directions:
- 1. Start cooking your rice.
- 2. Mix sugar, vinegar, and 1/2 the soy sauce in a small bowl.
- 3. In another bowl, combine the remaining soy sauce and the corn starch. Mix well until blended.
- 4. Cut the chicken into small pieces and add to corn starch/soy mixture. Set aside.
- 5. Heat wok or skillet on medium high and add oil.
- 6. Add red pepper flakes and cook for about 10 seconds.
- 7. Add chicken mixture and cook for about 2-3 minutes until no longer pink, then remove pan with slotted spoon.
- 8. In the wok, cook ginger, green onions, and garlic for about 1 minute.
- 9. Return chicken to pan and add sugar/vinegar/soy mixture.
- 10. Cook for about 1 minute more until heated through. Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.53 Kcal (1953 kJ) | ||
| Calories from fat | 226.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.18g | 39% | |
|---|---|---|---|
| Cholesterol | 127.64mg | 43% | |
| Sodium | 3384.76mg | 141% | |
| Potassium | 793.78mg | 17% | |
| Total Carbs | 14.07g | 5% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 49.05g | 98% | |
| Vitamin C | 30mg | 50% | |
| Iron | 1.2mg | 6% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 139.22 Kcal (583 kJ) | ||
| Calories from fat | 67.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 39% | |
|---|---|---|---|
| Cholesterol | 38.09mg | 43% | |
| Sodium | 1010.1mg | 141% | |
| Potassium | 236.88mg | 17% | |
| Total Carbs | 4.2g | 5% | |
| Sugars | 1.77g | 24% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 14.64g | 98% | |
| Vitamin C | 9mg | 50% | |
| Iron | 0.3mg | 6% | |
| Calcium | 9.4mg | 3% | |
* 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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