Directions:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
- In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
- Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.39 Kcal (805 kJ) | ||
| Calories from fat | 102.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.42g | 18% | |
|---|---|---|---|
| Cholesterol | 16.79mg | 6% | |
| Sodium | 773.55mg | 32% | |
| Potassium | 441.48mg | 9% | |
| Total Carbs | 15g | 5% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 8.9g | 18% | |
| Vitamin C | 44.4mg | 74% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.11 Kcal (344 kJ) | ||
| Calories from fat | 43.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 18% | |
|---|---|---|---|
| Cholesterol | 7.17mg | 6% | |
| Sodium | 330.16mg | 32% | |
| Potassium | 188.43mg | 9% | |
| Total Carbs | 6.4g | 5% | |
| Sugars | 1.7g | 16% | |
| Dietary Fiber | 1.43g | 13% | |
| Protein | 3.8g | 18% | |
| Vitamin C | 19mg | 74% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 4% | |
| Calcium | 24mg | 6% | |
* 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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