Directions:
- In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.96 Kcal (841 kJ) | ||
| Calories from fat | 93.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 16% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1008.98mg | 42% | |
| Potassium | 497.82mg | 11% | |
| Total Carbs | 4.09g | 1% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 24.71g | 49% | |
| Vitamin C | 26.9mg | 45% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.2 Kcal (407 kJ) | ||
| Calories from fat | 45.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 16% | |
|---|---|---|---|
| Cholesterol | 33.67mg | 23% | |
| Sodium | 488.01mg | 42% | |
| Potassium | 240.78mg | 11% | |
| Total Carbs | 1.98g | 1% | |
| Sugars | 0.86g | 7% | |
| Dietary Fiber | 0.69g | 6% | |
| Protein | 11.95g | 49% | |
| Vitamin C | 13mg | 45% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 10.2mg | 2% | |
* 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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