Directions:
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.37 Kcal (1191 kJ) | ||
| Calories from fat | 51.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 739.82mg | 31% | |
| Potassium | 430.24mg | 9% | |
| Total Carbs | 31.57g | 11% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 26.14g | 52% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.72 Kcal (443 kJ) | ||
| Calories from fat | 18.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 9% | |
|---|---|---|---|
| Cholesterol | 24.87mg | 22% | |
| Sodium | 275.04mg | 31% | |
| Potassium | 159.95mg | 9% | |
| Total Carbs | 11.74g | 11% | |
| Sugars | 1.59g | 17% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 9.72g | 52% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.4mg | 6% | |
| Calcium | 9.6mg | 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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