Directions:
- In a small bowl, combine the first six ingredients until smooth; set aside.
- In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
- Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.11 Kcal (1361 kJ) | ||
| Calories from fat | 146.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 25% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 1434.9mg | 60% | |
| Potassium | 825.7mg | 18% | |
| Total Carbs | 12.07g | 4% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 35.38g | 71% | |
| Vitamin C | 54.5mg | 91% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.46 Kcal (408 kJ) | ||
| Calories from fat | 43.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 25% | |
|---|---|---|---|
| Cholesterol | 25.07mg | 28% | |
| Sodium | 430.16mg | 60% | |
| Potassium | 247.53mg | 18% | |
| Total Carbs | 3.62g | 4% | |
| Sugars | 1.28g | 17% | |
| Dietary Fiber | 0.94g | 13% | |
| Protein | 10.61g | 71% | |
| Vitamin C | 16.3mg | 91% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.2mg | 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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