Directions:
- Cut chicken in to 1 inch pieces and brown in non stick skillet, cook for 5 minute on med heat.
- Cut vegetables in to slices about 1 inch.
- Add carrot and celery cook for cook for 5 minute on med heat.
- Add can of chicken stock and stir lifting browned bits from bottom of pan.
- Add soy sauce.
- Add rest of vegetables cover and cook for 10 minute on med/low heat.
- Add corn starch to 1/4 cup water in a small cup stir to combine add mixture to pan and stir sauce will thicken.
- Serve over rice or noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.31 Kcal (2358 kJ) | ||
| Calories from fat | 448.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.88g | 77% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 212.33mg | 9% | |
| Potassium | 580.91mg | 12% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 15.59g | 31% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 10.3mg | 57% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 153.48 Kcal (643 kJ) | ||
| Calories from fat | 122.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 77% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 40% | |
| Sodium | 57.85mg | 9% | |
| Potassium | 158.28mg | 12% | |
| Total Carbs | 3.79g | 5% | |
| Sugars | 1.53g | 22% | |
| Dietary Fiber | 1.18g | 17% | |
| Protein | 4.25g | 31% | |
| Vitamin C | 7.7mg | 47% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 2.8mg | 57% | |
| Calcium | 13.3mg | 5% | |
* 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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