Directions:
- Cut chicken into 1-inch pieces; coat with 2 tablespoons stir-fry sauce. Let stand 30 minutes.
- Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender.
- Drain potatoes, place in a large bowl.
- Blend vinegar, remaining stir-fry sauce and sugar.
- Heat oil in a hot wok or large skillet over high heat.
- Add chicken; stir-fry 3 minutes.
- Add celery; stir-fry 1 minute.
- Add vinegar mixture and green onions.
- Cook, stirring, until sauce is hot. Remove from heat; pour over potatoes, tossing to combine.
- Let stand 5 minutes, stirring twice.
- Add cantaloupe, pepper, pecans and parsley.
- Toss together to coat all ingredients with dressing.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.7 Kcal (1946 kJ) | ||
| Calories from fat | 221.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 38% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 935.51mg | 39% | |
| Potassium | 1218.96mg | 26% | |
| Total Carbs | 35.82g | 12% | |
| Sugars | 15.06g | 60% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 28.11g | 56% | |
| Vitamin C | 64.5mg | 107% | |
| Iron | 2mg | 11% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.22 Kcal (482 kJ) | ||
| Calories from fat | 55.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 38% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 22% | |
| Sodium | 231.94mg | 39% | |
| Potassium | 302.22mg | 26% | |
| Total Carbs | 8.88g | 12% | |
| Sugars | 3.73g | 60% | |
| Dietary Fiber | 1.41g | 23% | |
| Protein | 6.97g | 56% | |
| Vitamin C | 16mg | 107% | |
| Iron | 0.5mg | 11% | |
| Calcium | 13.3mg | 5% | |
* 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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