Directions:
- In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
- Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
- Remove from wok.
- Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
- Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.53 Kcal (2171 kJ) | ||
| Calories from fat | 284.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.59g | 49% | |
|---|---|---|---|
| Cholesterol | 116.75mg | 39% | |
| Sodium | 1601.19mg | 67% | |
| Potassium | 557.34mg | 12% | |
| Total Carbs | 27.13g | 9% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 35.08g | 70% | |
| Vitamin C | 134.2mg | 224% | |
| Vitamin A | 15.1mg | 504% | |
| Iron | 346.8mg | 1927% | |
| Calcium | 406.4mg | 41% | |
| Amount Per 100 g | |||
| Calories | 86.93 Kcal (364 kJ) | ||
| Calories from fat | 47.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 49% | |
|---|---|---|---|
| Cholesterol | 19.57mg | 39% | |
| Sodium | 268.45mg | 67% | |
| Potassium | 93.44mg | 12% | |
| Total Carbs | 4.55g | 9% | |
| Sugars | 0.66g | 16% | |
| Dietary Fiber | 0.9g | 21% | |
| Protein | 5.88g | 70% | |
| Vitamin C | 22.5mg | 224% | |
| Vitamin A | 2.5mg | 504% | |
| Iron | 58.1mg | 1927% | |
| Calcium | 68.1mg | 41% | |
* 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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