Directions:
- In a wok or large frying pan cook the chicken until just cooked. Cooking for too long will make it dry.
- Toss in the carrots, celery and onions and let cook for a few minutes. Then add the remaining vegetables, garlic, chicken stock and soy sauce. Cook for about 10 minutes over medium flame. Vegetables should be tender, but crunchy.
- Mix the cornstarch and water. Add to the mixture until it thickens.
- Serve alone or with chow mein noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.91 Kcal (2487 kJ) | ||
| Calories from fat | 309.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.44g | 53% | |
|---|---|---|---|
| Cholesterol | 205.28mg | 68% | |
| Sodium | 978.96mg | 41% | |
| Potassium | 960.02mg | 20% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 6.48g | 26% | |
| Protein | 47.25g | 95% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2.9mg | 16% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 107.71 Kcal (451 kJ) | ||
| Calories from fat | 56.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 53% | |
|---|---|---|---|
| Cholesterol | 37.23mg | 68% | |
| Sodium | 177.54mg | 41% | |
| Potassium | 174.11mg | 20% | |
| Total Carbs | 4g | 7% | |
| Sugars | 1.62g | 36% | |
| Dietary Fiber | 1.18g | 26% | |
| Protein | 8.57g | 95% | |
| Vitamin C | 8.9mg | 82% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.5mg | 16% | |
| Calcium | 18.6mg | 10% | |
* 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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