Directions:
- Blend cubed chicken pieces, sherry, chicken broth, corn starch and soya sauce, mix in bag and put in fridge for 1 hour.
- In wok in 1 Tbsp canola oil cook all vegetables cooking longer to cook ones first, till crisp tender, put in bowl.
- Next cook marinated chicken with marinade in wok.
- When chicken is no longer pink add the cooked vegetables the bok choy and the bean sprouts.
- Cook for 1 more minute.
- Mix and serve, serves 4
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1755.31 Kcal (7349 kJ) | ||
| Calories from fat | 778.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.54g | 133% | |
|---|---|---|---|
| Cholesterol | 185.73mg | 62% | |
| Sodium | 3187.79mg | 133% | |
| Potassium | 3387.16mg | 72% | |
| Total Carbs | 146.49g | 49% | |
| Sugars | 31.44g | 126% | |
| Dietary Fiber | 25.94g | 104% | |
| Protein | 95.3g | 191% | |
| Vitamin C | 297.2mg | 495% | |
| Vitamin A | 9mg | 300% | |
| Iron | 193mg | 1072% | |
| Calcium | 426.7mg | 43% | |
| Amount Per 100 g | |||
| Calories | 97.17 Kcal (407 kJ) | ||
| Calories from fat | 43.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 133% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 62% | |
| Sodium | 176.47mg | 133% | |
| Potassium | 187.51mg | 72% | |
| Total Carbs | 8.11g | 49% | |
| Sugars | 1.74g | 126% | |
| Dietary Fiber | 1.44g | 104% | |
| Protein | 5.28g | 191% | |
| Vitamin C | 16.5mg | 495% | |
| Vitamin A | 0.5mg | 300% | |
| Iron | 10.7mg | 1072% | |
| Calcium | 23.6mg | 43% | |
* 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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