Directions:
- In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat.
- In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender.
- In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.43 Kcal (877 kJ) | ||
| Calories from fat | 62.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 11% | |
|---|---|---|---|
| Cholesterol | 66.96mg | 22% | |
| Sodium | 838.48mg | 35% | |
| Potassium | 608.68mg | 13% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 23.56g | 47% | |
| Vitamin C | 27.5mg | 46% | |
| Vitamin A | 0.3mg | 10% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.09 Kcal (335 kJ) | ||
| Calories from fat | 24.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 11% | |
|---|---|---|---|
| Cholesterol | 25.61mg | 22% | |
| Sodium | 320.67mg | 35% | |
| Potassium | 232.78mg | 13% | |
| Total Carbs | 5.32g | 5% | |
| Sugars | 3.35g | 35% | |
| Dietary Fiber | 0.74g | 8% | |
| Protein | 9.01g | 47% | |
| Vitamin C | 10.5mg | 46% | |
| Vitamin A | 0.1mg | 10% | |
| Calcium | 15.6mg | 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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