Directions:
- Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
- Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
- Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
- Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
- Serve over brown rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.93 Kcal (1097 kJ) | ||
| Calories from fat | 80.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 14% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 1042.15mg | 43% | |
| Potassium | 556.53mg | 12% | |
| Total Carbs | 22.55g | 8% | |
| Sugars | 6.57g | 26% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 24.22g | 48% | |
| Vitamin C | 102.4mg | 171% | |
| Vitamin A | 6.2mg | 208% | |
| Iron | 135.2mg | 751% | |
| Calcium | 161.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 57.1 Kcal (239 kJ) | ||
| Calories from fat | 17.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 14% | |
|---|---|---|---|
| Cholesterol | 10.94mg | 17% | |
| Sodium | 227.19mg | 43% | |
| Potassium | 121.32mg | 12% | |
| Total Carbs | 4.92g | 8% | |
| Sugars | 1.43g | 26% | |
| Dietary Fiber | 0.96g | 18% | |
| Protein | 5.28g | 48% | |
| Vitamin C | 22.3mg | 171% | |
| Vitamin A | 1.4mg | 208% | |
| Iron | 29.5mg | 751% | |
| Calcium | 35.1mg | 16% | |
* 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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