Directions:
- In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes.
- In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.06 Kcal (951 kJ) | ||
| Calories from fat | 80.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 14% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1074.11mg | 45% | |
| Potassium | 611.7mg | 13% | |
| Total Carbs | 12.06g | 4% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 26.1g | 52% | |
| Vitamin C | 118.6mg | 198% | |
| Iron | 0.9mg | 5% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.9 Kcal (351 kJ) | ||
| Calories from fat | 29.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 14% | |
|---|---|---|---|
| Cholesterol | 24.72mg | 22% | |
| Sodium | 396.88mg | 45% | |
| Potassium | 226.02mg | 13% | |
| Total Carbs | 4.45g | 4% | |
| Sugars | 1.82g | 20% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 9.65g | 52% | |
| Vitamin C | 43.8mg | 198% | |
| Iron | 0.3mg | 5% | |
| Calcium | 19.9mg | 5% | |
* 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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