Directions:
- In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside.
- In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.31 Kcal (960 kJ) | ||
| Calories from fat | 108.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 19% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 853.84mg | 36% | |
| Potassium | 632.58mg | 13% | |
| Total Carbs | 12.53g | 4% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 19.33g | 39% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.69 Kcal (350 kJ) | ||
| Calories from fat | 39.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 19% | |
|---|---|---|---|
| Cholesterol | 16.28mg | 15% | |
| Sodium | 311.64mg | 36% | |
| Potassium | 230.88mg | 13% | |
| Total Carbs | 4.57g | 4% | |
| Sugars | 1.58g | 17% | |
| Dietary Fiber | 0.92g | 10% | |
| Protein | 7.05g | 39% | |
| Vitamin C | 2.2mg | 10% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.8mg | 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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