Directions:
- Beat egg white lightly in bowl. Add 1 tsp cornstarch, salt, sesame oil and dash pepper. Mix and add chicken. Marinate 30 minutes.
- Combine 1 teaspoons cornstarch with chicken stock, sugar and dash pepper, mix and set aside.
- Heat 2 Tbs. oil in wok. Add zucchini and stir-fry until tender-crisp, 3-5 minutes. Remove from wok and cover to keep warm. Add 1/4 cup oil to wok and heat. Add chicken and stir-fry until chicken is about done, 4-5 minutes. Return zucchini to wok. Stir chicken stock and add to wok, stir-frying until sauce thickens.
- Serve immediately with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.84 Kcal (1205 kJ) | ||
| Calories from fat | 205.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.88g | 35% | |
|---|---|---|---|
| Cholesterol | 35.26mg | 12% | |
| Sodium | 519.95mg | 22% | |
| Potassium | 716.91mg | 15% | |
| Total Carbs | 5.96g | 2% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 16.57g | 33% | |
| Vitamin C | 38.5mg | 64% | |
| Iron | 1.1mg | 6% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.22 Kcal (549 kJ) | ||
| Calories from fat | 93.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 35% | |
|---|---|---|---|
| Cholesterol | 16.07mg | 12% | |
| Sodium | 237.03mg | 22% | |
| Potassium | 326.82mg | 15% | |
| Total Carbs | 2.72g | 2% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 7.55g | 33% | |
| Vitamin C | 17.6mg | 64% | |
| Iron | 0.5mg | 6% | |
| Calcium | 12.6mg | 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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