Directions:
- Combine chicken, soy sauce, sherry and cornstarch and marinate. Cook 8 ounces thin linguine and drain.
- Stir-fry in 1/4 cup oil the mushrooms, scallions, pea pods and red pepper.
- Cook until just tender.
- Remove vegetables.
- Add chicken mixture and stir-fry until browned.
- Add vegetables to chicken with 1/2 cup water and 1/2 teaspoon chicken bouillon.
- Add cooked linguine and toss together.
- Add soy sauce to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.74 Kcal (2385 kJ) | ||
| Calories from fat | 180 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 31% | |
|---|---|---|---|
| Cholesterol | 78.13mg | 26% | |
| Sodium | 1410.4mg | 59% | |
| Potassium | 594.4mg | 13% | |
| Total Carbs | 56.38g | 19% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 36.49g | 73% | |
| Vitamin C | 61.5mg | 102% | |
| Iron | 2mg | 11% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 161.06 Kcal (674 kJ) | ||
| Calories from fat | 50.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 31% | |
|---|---|---|---|
| Cholesterol | 22.09mg | 26% | |
| Sodium | 398.72mg | 59% | |
| Potassium | 168.04mg | 13% | |
| Total Carbs | 15.94g | 19% | |
| Sugars | 1.72g | 24% | |
| Dietary Fiber | 2g | 28% | |
| Protein | 10.32g | 73% | |
| Vitamin C | 17.4mg | 102% | |
| Iron | 0.6mg | 11% | |
| Calcium | 12.3mg | 4% | |
* 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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