Ingredients:
- 3/4 cup julienne-cut red bell pepper (1 x 1/4 inch)
- 3/4 cup julienne-cut yellow bell pepper (1 x 1/4 inch)
Directions:
- Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Sauté 1 minute, stirring constantly. Add chicken mixture, and sauté 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.58 Kcal (1539 kJ) | ||
| Calories from fat | 92.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 786.96mg | 33% | |
| Potassium | 563.54mg | 12% | |
| Total Carbs | 40.19g | 13% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 30.05g | 60% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 2.1mg | 12% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.56 Kcal (467 kJ) | ||
| Calories from fat | 28.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 16% | |
|---|---|---|---|
| Cholesterol | 20.3mg | 22% | |
| Sodium | 238.83mg | 33% | |
| Potassium | 171.03mg | 12% | |
| Total Carbs | 12.2g | 13% | |
| Sugars | 0.91g | 12% | |
| Dietary Fiber | 1.2g | 16% | |
| Protein | 9.12g | 60% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 0.6mg | 12% | |
| Calcium | 8.2mg | 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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