Directions:
- Cut chicken into cubes, set aside.
- In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
- Put oil in wok or large skillet.
- Preheat over medium heat.
- Stir vegetables until crisp-tender.
- Remove vegetables from wok.
- Add chicken to hot wok, (more oil if necessary).
- Stir fry for 3- 4 minutes or until cooked.
- Push chicken to side of wok, add sauce.
- Cook and stir until thick and bubbly.
- Return cooked vegetables to wok and stir all ingredients together to coat.
- Cook and stir another minute or until heated through.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277 Kcal (1160 kJ) | ||
| Calories from fat | 97.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 17% | |
|---|---|---|---|
| Cholesterol | 55.31mg | 18% | |
| Sodium | 610.44mg | 25% | |
| Potassium | 545.82mg | 12% | |
| Total Carbs | 26.07g | 9% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 22.88g | 46% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 1.3mg | 7% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.67 Kcal (463 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 17% | |
|---|---|---|---|
| Cholesterol | 22.1mg | 18% | |
| Sodium | 243.9mg | 25% | |
| Potassium | 218.08mg | 12% | |
| Total Carbs | 10.42g | 9% | |
| Sugars | 3.72g | 37% | |
| Dietary Fiber | 1.91g | 19% | |
| Protein | 9.14g | 46% | |
| Vitamin C | 6.3mg | 26% | |
| Iron | 0.5mg | 7% | |
| Calcium | 14.4mg | 4% | |
* 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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