Directions:
- Combine the sauce ingredients.
- Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
- Add green onions and garlic; cook 1/2 minutes.
- Remove and set aside.
- Scrap wok clean and reheat; add 2 tablespoons oil.
- Swirl; add vegetables and stir fry 2 minutes.
- Add 2 tablespoons water, cover and steam 2 minutes.
- Push the vegetables to the sides of the wok.
- Stir sauce and pour into the center of the wok.
- Stir sauce until it's thick and bubbly.
- Return the chicken and mix with the vegetables and sauce.
- Stir a bit until hot. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.36 Kcal (964 kJ) | ||
| Calories from fat | 103.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 45.04mg | 15% | |
| Sodium | 302.61mg | 13% | |
| Potassium | 530.47mg | 11% | |
| Total Carbs | 12.83g | 4% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 19.05g | 38% | |
| Vitamin C | 46.8mg | 78% | |
| Vitamin A | 2mg | 66% | |
| Iron | 45.7mg | 254% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.86 Kcal (343 kJ) | ||
| Calories from fat | 36.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 18% | |
|---|---|---|---|
| Cholesterol | 16.01mg | 15% | |
| Sodium | 107.53mg | 13% | |
| Potassium | 188.5mg | 11% | |
| Total Carbs | 4.56g | 4% | |
| Sugars | 0.83g | 9% | |
| Dietary Fiber | 1.07g | 12% | |
| Protein | 6.77g | 38% | |
| Vitamin C | 16.6mg | 78% | |
| Vitamin A | 0.7mg | 66% | |
| Iron | 16.3mg | 254% | |
| Calcium | 26.8mg | 8% | |
* 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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