Directions:
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 tsp salt.
- Whisk together chicken broth and next 7 ingredients; set aside.
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
- Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
- Stir chicken broth mixture, and add to skillet; bring to a boil.
- Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
- Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.08 Kcal (2550 kJ) | ||
| Calories from fat | 220.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.47g | 38% | |
|---|---|---|---|
| Cholesterol | 87.56mg | 29% | |
| Sodium | 1449.31mg | 60% | |
| Potassium | 495.75mg | 11% | |
| Total Carbs | 68.49g | 23% | |
| Sugars | 6.65g | 27% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 28.42g | 57% | |
| Vitamin C | 55.5mg | 92% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 96.5mg | 536% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 159.76 Kcal (669 kJ) | ||
| Calories from fat | 57.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 38% | |
|---|---|---|---|
| Cholesterol | 22.97mg | 29% | |
| Sodium | 380.15mg | 60% | |
| Potassium | 130.03mg | 11% | |
| Total Carbs | 17.96g | 23% | |
| Sugars | 1.74g | 27% | |
| Dietary Fiber | 0.87g | 13% | |
| Protein | 7.45g | 57% | |
| Vitamin C | 14.6mg | 92% | |
| Vitamin A | 0.4mg | 54% | |
| Iron | 25.3mg | 536% | |
| Calcium | 17mg | 6% | |
* 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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