Directions:
- Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
- Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
- Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
- Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
- Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
- Serve immediately with rice or noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.48 Kcal (1354 kJ) | ||
| Calories from fat | 191.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.27g | 33% | |
|---|---|---|---|
| Cholesterol | 66.51mg | 22% | |
| Sodium | 862.97mg | 36% | |
| Potassium | 398.91mg | 8% | |
| Total Carbs | 15.63g | 5% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 19.24g | 38% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1mg | 6% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 149.83 Kcal (627 kJ) | ||
| Calories from fat | 88.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 33% | |
|---|---|---|---|
| Cholesterol | 30.81mg | 22% | |
| Sodium | 399.72mg | 36% | |
| Potassium | 184.77mg | 8% | |
| Total Carbs | 7.24g | 5% | |
| Sugars | 1.47g | 13% | |
| Dietary Fiber | 0.79g | 7% | |
| Protein | 8.91g | 38% | |
| Vitamin C | 3.5mg | 13% | |
| Iron | 0.5mg | 6% | |
| Calcium | 14.7mg | 3% | |
* 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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