Directions:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
- Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.85 Kcal (577 kJ) | ||
| Calories from fat | 73.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 26.17mg | 9% | |
| Sodium | 218.6mg | 9% | |
| Potassium | 241.16mg | 5% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 10.7g | 21% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 32.6mg | 181% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 81.11 Kcal (340 kJ) | ||
| Calories from fat | 43.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 13% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 9% | |
| Sodium | 128.62mg | 9% | |
| Potassium | 141.9mg | 5% | |
| Total Carbs | 3.71g | 2% | |
| Sugars | 0.69g | 5% | |
| Dietary Fiber | 0.82g | 6% | |
| Protein | 6.29g | 21% | |
| Vitamin C | 8.3mg | 23% | |
| Vitamin A | 0.8mg | 47% | |
| Iron | 19.2mg | 181% | |
| Calcium | 22.4mg | 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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