Directions:
- Cook rice according to package directions.
- Meanwhile, cut chicken across the grain into 1/2 -inch strips.
- Trim asparagus and cut diagonally into 1-inch pieces.
- Cut pepper into 1-inch chunks.
- Slice mushrooms.
- In a small bowl, combine soy sauce, cornstarch, sherry and sugar. Stir in broth until cornstarch is dissolved.
- In wok, or large skillet, heat half the vegetable oil over high heat, stir-fry chicken, ginger, garlic, and hot pepper flakes until chicken is no longer pink inside about 2-3 minutes.
- Transfer to a bowl with a slotted spoon,.
- Heat remaining vegetable oil with sesame oil; add asparagus, pepper and mushrooms to pan; stir-fry for 2 minutes. Return chicken to pan and stir in broth mixture. Bring to a boil; stirring, cook for 1 minutes or until asparagus is tender-crisp.
- Serve immediately over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.4 Kcal (1496 kJ) | ||
| Calories from fat | 97.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 938.7mg | 39% | |
| Potassium | 841.97mg | 18% | |
| Total Carbs | 37.05g | 12% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 29.86g | 60% | |
| Vitamin C | 47.7mg | 79% | |
| Iron | 4.3mg | 24% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.49 Kcal (362 kJ) | ||
| Calories from fat | 23.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 17% | |
|---|---|---|---|
| Cholesterol | 16.19mg | 22% | |
| Sodium | 227.15mg | 39% | |
| Potassium | 203.74mg | 18% | |
| Total Carbs | 8.97g | 12% | |
| Sugars | 1.21g | 20% | |
| Dietary Fiber | 1.03g | 17% | |
| Protein | 7.23g | 60% | |
| Vitamin C | 11.5mg | 79% | |
| Iron | 1mg | 24% | |
| Calcium | 13mg | 5% | |
* 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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