Directions:
- Cut chicken into 1/4-inch-thick strips; place in a shallow dish.
- Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.
- Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1081.95 Kcal (4530 kJ) | ||
| Calories from fat | 317.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.26g | 54% | |
|---|---|---|---|
| Cholesterol | 180mg | 60% | |
| Sodium | 3925.72mg | 164% | |
| Potassium | 437.23mg | 9% | |
| Total Carbs | 93.04g | 31% | |
| Sugars | 52.07g | 208% | |
| Dietary Fiber | 15.21g | 61% | |
| Protein | 90.17g | 180% | |
| Vitamin C | 273.6mg | 456% | |
| Vitamin A | 44.9mg | 1496% | |
| Iron | 101.8mg | 565% | |
| Calcium | 214.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 76.93 Kcal (322 kJ) | ||
| Calories from fat | 22.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 54% | |
|---|---|---|---|
| Cholesterol | 12.8mg | 60% | |
| Sodium | 279.12mg | 164% | |
| Potassium | 31.09mg | 9% | |
| Total Carbs | 6.62g | 31% | |
| Sugars | 3.7g | 208% | |
| Dietary Fiber | 1.08g | 61% | |
| Protein | 6.41g | 180% | |
| Vitamin C | 19.5mg | 456% | |
| Vitamin A | 3.2mg | 1496% | |
| Iron | 7.2mg | 565% | |
| Calcium | 15.2mg | 21% | |
* 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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