Ingredients:
- 4 cups vegetables , cut in 1 in. cubes. (veggies can be fresh or whatever is leftover in the fridge. combination ideas peas, broccoli , corn ,)
- 2 tsp fresh grated gingerroot
- 3 garlic cloves
Directions:
- Sauté chicken and garlic. Set aside.
- Coat a wok or frying pan with oil and heat.
- Add 1/4 Cup chicken broth and the 4 cups of veggies.
- Stir-fry 2-3 minutes stirring constantly.
- Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
- Serve over brown rice or pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.96 Kcal (1490 kJ) | ||
| Calories from fat | 71.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 12% | |
|---|---|---|---|
| Cholesterol | 105.02mg | 35% | |
| Sodium | 1189.28mg | 50% | |
| Potassium | 1061.98mg | 23% | |
| Total Carbs | 33.89g | 11% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 9.56g | 38% | |
| Protein | 43.99g | 88% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 2.6mg | 14% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.38 Kcal (324 kJ) | ||
| Calories from fat | 15.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 12% | |
|---|---|---|---|
| Cholesterol | 22.83mg | 35% | |
| Sodium | 258.54mg | 50% | |
| Potassium | 230.86mg | 23% | |
| Total Carbs | 7.37g | 11% | |
| Sugars | 0.25g | 5% | |
| Dietary Fiber | 2.08g | 38% | |
| Protein | 9.56g | 88% | |
| Vitamin C | 5.5mg | 42% | |
| Iron | 0.6mg | 14% | |
| Calcium | 16mg | 7% | |
* 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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