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.
- Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.
- Note: Nutritional analysis does not include garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1361.4 Kcal (5700 kJ) | ||
| Calories from fat | 257.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.64g | 44% | |
|---|---|---|---|
| Sodium | 3605.9mg | 150% | |
| Potassium | 960.83mg | 20% | |
| Total Carbs | 243.57g | 81% | |
| Sugars | 26.95g | 108% | |
| Dietary Fiber | 10.05g | 40% | |
| Protein | 28.48g | 57% | |
| Vitamin C | 221.9mg | 370% | |
| Vitamin A | 6.5mg | 217% | |
| Iron | 382.3mg | 2124% | |
| Calcium | 160.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 121.32 Kcal (508 kJ) | ||
| Calories from fat | 22.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 44% | |
|---|---|---|---|
| Sodium | 321.34mg | 150% | |
| Potassium | 85.63mg | 20% | |
| Total Carbs | 21.71g | 81% | |
| Sugars | 2.4g | 108% | |
| Dietary Fiber | 0.9g | 40% | |
| Protein | 2.54g | 57% | |
| Vitamin C | 19.8mg | 370% | |
| Vitamin A | 0.6mg | 217% | |
| Iron | 34.1mg | 2124% | |
| Calcium | 14.3mg | 16% | |
* 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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