Ingredients:
- 2 carrots, diagonally sliced (or 1 cup baby carrots cut in half lengthwise)
- 1/4 cup finely chopped gingerroot
- 1 red sweet bell pepper, cut in strips
- 1 green bell pepper, cut in strips
Directions:
- Heat oil in a wok or non-stick skillet over medium high heat.
- Stir-fry onions and carrots first until tender and then add garlic, ginger, hot pepper flakes and chicken and stir until chicken is browned.
- Mix flour well into cold milk and stir into hot pan.
- Add lemon zest and peppers, stir until bubbling and slightly thickened.
- Stir in soy sauce and lemon juice.
- Sprinkle with green onions.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.63 Kcal (702 kJ) | ||
| Calories from fat | 41.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 45.82mg | 15% | |
| Sodium | 623.67mg | 26% | |
| Potassium | 503.35mg | 11% | |
| Total Carbs | 13.76g | 5% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 18.61g | 37% | |
| Vitamin C | 50.8mg | 85% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 17.1mg | 95% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 64.35 Kcal (269 kJ) | ||
| Calories from fat | 15.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 7% | |
|---|---|---|---|
| Cholesterol | 17.59mg | 15% | |
| Sodium | 239.41mg | 26% | |
| Potassium | 193.23mg | 11% | |
| Total Carbs | 5.28g | 5% | |
| Sugars | 2.78g | 29% | |
| Dietary Fiber | 0.81g | 8% | |
| Protein | 7.14g | 37% | |
| Vitamin C | 19.5mg | 85% | |
| Vitamin A | 0.5mg | 40% | |
| Iron | 6.6mg | 95% | |
| Calcium | 40mg | 10% | |
* 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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