Directions:
- In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. Place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
- Remove chicken pieces from dish and set marinade aside. Saute chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and saute onions, bell pepper and tomato. Add the marinade and sauteed chicken pieces. Cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. Combine cornstarch and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.84 Kcal (606 kJ) | ||
| Calories from fat | 48.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 53.51mg | 18% | |
| Sodium | 408.63mg | 17% | |
| Potassium | 358.89mg | 8% | |
| Total Carbs | 5.31g | 2% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 18.72g | 37% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.1mg | 56% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.14 Kcal (315 kJ) | ||
| Calories from fat | 25.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 8% | |
|---|---|---|---|
| Cholesterol | 27.76mg | 18% | |
| Sodium | 211.98mg | 17% | |
| Potassium | 186.18mg | 8% | |
| Total Carbs | 2.75g | 2% | |
| Sugars | 1.32g | 10% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 9.71g | 37% | |
| Vitamin C | 14.7mg | 47% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 5.3mg | 56% | |
| Calcium | 9.6mg | 2% | |
* 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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