Directions:
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
- Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
- Ponts
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.52 Kcal (1200 kJ) | ||
| Calories from fat | 51.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 795.64mg | 33% | |
| Potassium | 406.42mg | 9% | |
| Total Carbs | 32.29g | 11% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 25.54g | 51% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 109.32 Kcal (458 kJ) | ||
| Calories from fat | 19.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 9% | |
|---|---|---|---|
| Cholesterol | 25.52mg | 22% | |
| Sodium | 303.56mg | 33% | |
| Potassium | 155.06mg | 9% | |
| Total Carbs | 12.32g | 11% | |
| Sugars | 1.57g | 16% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 9.75g | 51% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 0.4mg | 5% | |
| Calcium | 11.2mg | 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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