Directions:
- In a small bowl, combine the cornstarch, and broth until smooth.
- Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside.
- In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink.
- Remove with a slotted spoon, and keep warm.
- Stir fry onion and peppers in remaining oil for 3-4 minutes.
- Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender.
- Add garlic, cook 1 minute longer/.
- Stir the cornstarch mixture, and add to the pan and bring to a boil.
- Cook and stir for 2 minutes, or until thickened.
- Add chicken, heat through.
- Serve with cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.84 Kcal (1653 kJ) | ||
| Calories from fat | 154.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.12g | 26% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1527.43mg | 64% | |
| Potassium | 932.09mg | 20% | |
| Total Carbs | 20.51g | 7% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 42.55g | 85% | |
| Vitamin C | 54.4mg | 91% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 99.13 Kcal (415 kJ) | ||
| Calories from fat | 38.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 26% | |
|---|---|---|---|
| Cholesterol | 25.19mg | 33% | |
| Sodium | 383.5mg | 64% | |
| Potassium | 234.02mg | 20% | |
| Total Carbs | 5.15g | 7% | |
| Sugars | 1.15g | 18% | |
| Dietary Fiber | 0.98g | 16% | |
| Protein | 10.68g | 85% | |
| Vitamin C | 13.7mg | 91% | |
| Iron | 0.3mg | 7% | |
| Calcium | 9.1mg | 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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