Directions:
- Combine cornstarch and chicken stock and blend well.
- Prepare all ingredients.
- Heat oil over medium heat in a wok of heavy skillet.
- Cook onion constantly.
- Add chicken stock mixture. Increase heat to medium high and add asparagus and red pepper.
- Cook for 2-3 minutes, stirring constantly. Add chicken, cover, and reduce heat to low. Cook until chicken is thoroughly heated. Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.75 Kcal (2327 kJ) | ||
| Calories from fat | 216.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.08g | 37% | |
|---|---|---|---|
| Cholesterol | 54.44mg | 18% | |
| Sodium | 594.42mg | 25% | |
| Potassium | 568.11mg | 12% | |
| Total Carbs | 60.74g | 20% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 25.75g | 51% | |
| Vitamin C | 30.7mg | 51% | |
| Iron | 2.5mg | 14% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 137.86 Kcal (577 kJ) | ||
| Calories from fat | 53.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 37% | |
|---|---|---|---|
| Cholesterol | 13.5mg | 18% | |
| Sodium | 147.45mg | 25% | |
| Potassium | 140.92mg | 12% | |
| Total Carbs | 15.07g | 20% | |
| Sugars | 0.91g | 15% | |
| Dietary Fiber | 1.17g | 19% | |
| Protein | 6.39g | 51% | |
| Vitamin C | 7.6mg | 51% | |
| Iron | 0.6mg | 14% | |
| Calcium | 13mg | 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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