Directions:
- In a large, resealable plastic bag, combine the marinade ingredients. Add the cut chicken, seal the bag and turn to coat thoroughly. Refrigerate for 30 minutes.
- Next, in a bowl combine the sauce ingredients and mix until smooth. Set aside.
- When ready to cook, drain chicken and discard marinade. In a large skillet or wok, add 1 Tbsp oil and stir fry the chicken until no longer pink. Remove and keep warm.
- Add the remaining oil and stir-fry the green pepper and green onion for 2 minutes. Add in the bamboo shoots and ginger. Cook 3 to 4 minutes longer or until veggies are crisp-tender.
- Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Garnish with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.83 Kcal (1138 kJ) | ||
| Calories from fat | 125.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.96g | 21% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 2145.24mg | 89% | |
| Potassium | 540.22mg | 11% | |
| Total Carbs | 9.87g | 3% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 29.67g | 59% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 1mg | 6% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.22 Kcal (457 kJ) | ||
| Calories from fat | 50.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 21% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 22% | |
| Sodium | 861.96mg | 89% | |
| Potassium | 217.06mg | 11% | |
| Total Carbs | 3.97g | 3% | |
| Sugars | 1.76g | 18% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 11.92g | 59% | |
| Vitamin C | 10.1mg | 42% | |
| Iron | 0.4mg | 6% | |
| Calcium | 16.9mg | 4% | |
* 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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