Directions:
- Preheat Wok.
- Swirl oil around sides.
- When oil is hot add ginger and garlic.
- Brown and then discard.
- Add chicken - cook 4 minutes.
- Combine chicken stock and corn starch.
- Pour over chicken and reduce heat.
- Add all vegetables.
- Cover and simmer about 15 minutes.
- Season with soy sauce and serve over rice immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.79 Kcal (719 kJ) | ||
| Calories from fat | 87.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 15% | |
|---|---|---|---|
| Cholesterol | 42.85mg | 14% | |
| Sodium | 286.74mg | 12% | |
| Potassium | 365.46mg | 8% | |
| Total Carbs | 5.78g | 2% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 16.5g | 33% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 101.6 Kcal (425 kJ) | ||
| Calories from fat | 51.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 15% | |
|---|---|---|---|
| Cholesterol | 25.34mg | 14% | |
| Sodium | 169.58mg | 12% | |
| Potassium | 216.14mg | 8% | |
| Total Carbs | 3.42g | 2% | |
| Sugars | 1.1g | 7% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 9.76g | 33% | |
| Vitamin C | 3.3mg | 9% | |
| Iron | 0.2mg | 2% | |
| Calcium | 7mg | 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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