Directions:
- Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.25 Kcal (290 kJ) | ||
| Calories from fat | 26.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 5% | |
|---|---|---|---|
| Cholesterol | 23.4mg | 8% | |
| Sodium | 400.28mg | 17% | |
| Potassium | 139.85mg | 3% | |
| Total Carbs | 2.39g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 8.87g | 18% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 21.7mg | 120% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.88 Kcal (385 kJ) | ||
| Calories from fat | 35.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 5% | |
|---|---|---|---|
| Cholesterol | 31.05mg | 8% | |
| Sodium | 531.12mg | 17% | |
| Potassium | 185.56mg | 3% | |
| Total Carbs | 3.17g | 1% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.46g | 1% | |
| Protein | 11.77g | 18% | |
| Vitamin C | 11.2mg | 14% | |
| Vitamin A | 1.3mg | 32% | |
| Iron | 28.8mg | 120% | |
| Calcium | 33.8mg | 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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