Directions:
- Cut chicken into thin strips and set aside.
- Heat 1 tablespoon of oil in wok or large skillet.
- Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender.
- Remove zucchini from wok.
- Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink.
- Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok.
- In a small bowl, combine the cornstarch and wine; add to the wok.
- Bring mixture to a boil.
- Boil one minute, stirring constantly.
- Serve over hot cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.32 Kcal (1098 kJ) | ||
| Calories from fat | 125.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 69.24mg | 23% | |
| Sodium | 674.18mg | 28% | |
| Potassium | 387.76mg | 8% | |
| Total Carbs | 9.7g | 3% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 23.43g | 47% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 143.56 Kcal (601 kJ) | ||
| Calories from fat | 68.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 22% | |
|---|---|---|---|
| Cholesterol | 37.89mg | 23% | |
| Sodium | 368.94mg | 28% | |
| Potassium | 212.2mg | 8% | |
| Total Carbs | 5.31g | 3% | |
| Sugars | 0.52g | 4% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 12.82g | 47% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.5mg | 1% | |
* 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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