Directions:
- Mix the first 5 sauce ingredients, set aside.
- Combine the flour, cornstarch, and black pepper in a bag.
- Add the chicken, shake to coat.
- Heat the wok over high heat.
- Add 2 TBS oil, swirl to coat.
- Add the chicken, 8-10 pieces at a time.
- Stir fry'til done, 2-3 minutes.
- Drain on a paper towel. Add oil as needed.
- Continue until all of the chicken is done.
- Reheat the wok.
- Add 2 TBS oil.
- Add ginger, garlic, and chilies.
- Cook 1 minute. Remove and discard the chilies.
- Add vegetables, stir fry 3-4 minutes.
- Push vegetables up the sides of the wok.
- Add water to the center of the wok.
- Cover.
- Steam for 2 minutes.
- Return the chicken.
- Re-stir the sauce, add to the wok.
- Stir'til the sauce has thickened well.
- Serve with rice, Basmati is my favorite.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.41 Kcal (1287 kJ) | ||
| Calories from fat | 127.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.19g | 22% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 860.08mg | 36% | |
| Potassium | 391.7mg | 8% | |
| Total Carbs | 19.07g | 6% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 25.88g | 52% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.6mg | 20% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 142.32 Kcal (596 kJ) | ||
| Calories from fat | 59.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 22% | |
|---|---|---|---|
| Cholesterol | 32.23mg | 23% | |
| Sodium | 398.18mg | 36% | |
| Potassium | 181.34mg | 8% | |
| Total Carbs | 8.83g | 6% | |
| Sugars | 3.16g | 27% | |
| Dietary Fiber | 0.69g | 6% | |
| Protein | 11.98g | 52% | |
| Vitamin C | 3.8mg | 14% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.7mg | 20% | |
| Calcium | 20.3mg | 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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