Directions:
- In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
- In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.89 Kcal (2005 kJ) | ||
| Calories from fat | 285.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.72g | 49% | |
|---|---|---|---|
| Cholesterol | 53.51mg | 18% | |
| Sodium | 1686.34mg | 70% | |
| Potassium | 791.38mg | 17% | |
| Total Carbs | 21.84g | 7% | |
| Sugars | 10.15g | 41% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 33.68g | 67% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.6mg | 20% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 195.36 Kcal (818 kJ) | ||
| Calories from fat | 116.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 49% | |
|---|---|---|---|
| Cholesterol | 21.83mg | 18% | |
| Sodium | 687.91mg | 70% | |
| Potassium | 322.83mg | 17% | |
| Total Carbs | 8.91g | 7% | |
| Sugars | 4.14g | 41% | |
| Dietary Fiber | 2.26g | 22% | |
| Protein | 13.74g | 67% | |
| Vitamin C | 7.5mg | 31% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 20% | |
| Calcium | 23.9mg | 6% | |
* 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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