Directions:
- Combine sauce ingredients in a small bowl and set aside.
- Cut chicken into small serving pieces ( cut legs in half, brests in thrirds, etc)
- Chop onion
- Heat vegetable oil in wok or large fry pan over high heat.
- Brown onion for a few seconds.
- Add chicken pieces and cook and stir for about 2 minutes over low heat
- Cover pan and cook about 10 minutes
- Remove cover and cook 5 minutes longer ( The chicken should be tender but not falling apart)
- If there is more than 1/2 cup of liquid in the pan push chicken to the sides and add 2 tablespoons cornstarch dissolved in 2 tablespoons water to the liquid in the center of pan Stir sauce until slightly thickened and mix well with chicken.
- Serve with hot , boiled rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.91 Kcal (83 kJ) | ||
| Calories from fat | 0.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 760.04mg | 32% | |
| Potassium | 35.93mg | 1% | |
| Total Carbs | 2.35g | 1% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 3.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 84.94 Kcal (356 kJ) | ||
| Calories from fat | 2.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 0% | |
|---|---|---|---|
| Sodium | 3242.34mg | 32% | |
| Potassium | 153.29mg | 1% | |
| Total Carbs | 10.01g | 1% | |
| Sugars | 4.81g | 5% | |
| Dietary Fiber | 1.28g | 1% | |
| Protein | 6.74g | 3% | |
| Vitamin C | 1.5mg | 1% | |
| Iron | 1.2mg | 2% | |
| Calcium | 16.5mg | 0% | |
* 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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