Directions:
- Place chicken breasts in freezer for 1 to 2 hours or until very firm.
- But not frozen solid. Slice crosswise into thin shreds. In small bowl,.
- Mix 1 TBS cornstach and 1 TBS water,.
- Stirring until cornstarch is dissolved. Add chicken and mix well to coat.
- All pieces. Let stand at room temperature 30 minutes.
- Meanwhile, slice green onions on the diagonal into very thin slices.
- Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat.
- Wok or frying pan, add oil, and stir-fry chicken until no longer pink.
- Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok.
- And stirfry about 30 seconds, until ginger and garlic are fragrant but not.
- Brown. Return chicken to wok, restir sauce ingredients and add to wok.
- Cook, stirring constantly, until mixture is well combined, hot and bubbly.
- And thickens slightly. Turn off heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.33 Kcal (885 kJ) | ||
| Calories from fat | 95.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 16% | |
|---|---|---|---|
| Cholesterol | 73.75mg | 25% | |
| Sodium | 910.15mg | 38% | |
| Potassium | 400.09mg | 9% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 26.24g | 52% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 124.02 Kcal (519 kJ) | ||
| Calories from fat | 55.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 16% | |
|---|---|---|---|
| Cholesterol | 43.28mg | 25% | |
| Sodium | 534.13mg | 38% | |
| Potassium | 234.8mg | 9% | |
| Total Carbs | 2.67g | 2% | |
| Sugars | 0.51g | 3% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 15.4g | 52% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.5mg | 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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