Chicken and Corn Stir-Fry Recipe

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Ingredients:

Serving

Directions:

Using a sharp knife, slice the chicken into long, thin strips.
Cut the baby corn cobs in half lengthwise and trim the snow peas.
Heat the sunflower oil in a preheated wok or a wide skillet- Add the chicken and stir-fry over fairly high heat for 1 minute.
Add the baby corn cobs and snow peas and stir-fry over moderate heat for 5 to 8 minutes, until evenly cooked (The vegetables should be tender but still slightly crunchy).
Combine the sherry vinegar, honey and soy sauce in a small bowl.
Stir the vinegar mixture into the wok or skillet with the sunflower seeds- Season to taste with pepper.
Cook, stirring occasionally, for 1 minutes.
Serve the chicken and corn stir-fry hot with rice or Chinese egg noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	401.47 Kcal (1681 kJ)
Calories from fat	130.84 Kcal
		% Daily Value*
Total Fat	14.54g	22%
Cholesterol	139.24mg	46%
Sodium	1057.09mg	44%
Potassium	812.41mg	17%
Total Carbs	21.64g	7%
Sugars	5.03g	20%
Dietary Fiber	2.65g	11%
Protein	51.36g	103%
Vitamin C	3.9mg	6%
Iron	0.2mg	1%
Calcium	14.3mg	1%

Amount Per 100 g
Calories	104.32 Kcal (437 kJ)
Calories from fat	34 Kcal
		% Daily Value*
Total Fat	3.78g	22%
Cholesterol	36.18mg	46%
Sodium	274.69mg	44%
Potassium	211.11mg	17%
Total Carbs	5.62g	7%
Sugars	1.31g	20%
Dietary Fiber	0.69g	11%
Protein	13.35g	103%
Vitamin C	1mg	6%
Calcium	3.7mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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