Directions:
- Dredge the chicken in the flour and fry in the olive oil till golden brown.
- Combine all of the rest of the ingredients (except the cornstarch and water, cayenne pepper, carrots and green onions.) in a sauce pan and heat gently over medium heat.
- Remove the chicken from the wok and now add the cayenne pepper to the juicy mixture in the wok.
- Stir fry it in without burning it.
- Now add the sauce to the wok and stir it in until all of the sugar is dissolved.
- Add the cornstarch and water and stir till thickened.
- Add the chicken with the green onions and stir in gently till coated.
- Remove and serve over rice and steamed julienned carrots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 893.64 Kcal (3741 kJ) | ||
| Calories from fat | 336.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.38g | 58% | |
|---|---|---|---|
| Cholesterol | 133.03mg | 44% | |
| Sodium | 2195.43mg | 91% | |
| Potassium | 694.68mg | 15% | |
| Total Carbs | 95.69g | 32% | |
| Sugars | 21.87g | 87% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 43.22g | 86% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 3.6mg | 20% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 219.47 Kcal (919 kJ) | ||
| Calories from fat | 82.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 58% | |
|---|---|---|---|
| Cholesterol | 32.67mg | 44% | |
| Sodium | 539.17mg | 91% | |
| Potassium | 170.6mg | 15% | |
| Total Carbs | 23.5g | 32% | |
| Sugars | 5.37g | 87% | |
| Dietary Fiber | 0.96g | 16% | |
| Protein | 10.61g | 86% | |
| Vitamin C | 2.8mg | 19% | |
| Iron | 0.9mg | 20% | |
| Calcium | 21.5mg | 9% | |
* 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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