Directions:
- In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
- In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
- Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.73 Kcal (1376 kJ) | ||
| Calories from fat | 78.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 941.4mg | 39% | |
| Potassium | 672.26mg | 14% | |
| Total Carbs | 33.34g | 11% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 30.66g | 61% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 1.4mg | 8% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.8 Kcal (426 kJ) | ||
| Calories from fat | 24.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 13% | |
|---|---|---|---|
| Cholesterol | 20.72mg | 22% | |
| Sodium | 291.54mg | 39% | |
| Potassium | 208.19mg | 14% | |
| Total Carbs | 10.33g | 11% | |
| Sugars | 2.23g | 29% | |
| Dietary Fiber | 1.18g | 15% | |
| Protein | 9.49g | 61% | |
| Vitamin C | 12.9mg | 69% | |
| Iron | 0.4mg | 8% | |
| Calcium | 9mg | 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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