Directions:
- Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
- In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
- Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.79 Kcal (1774 kJ) | ||
| Calories from fat | 84.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 2148.51mg | 90% | |
| Potassium | 1150.68mg | 24% | |
| Total Carbs | 36.34g | 12% | |
| Sugars | 21.88g | 88% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 52.16g | 104% | |
| Vitamin C | 68.9mg | 115% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.8mg | 4% | |
| Calcium | 58.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.11 Kcal (377 kJ) | ||
| Calories from fat | 17.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 14% | |
|---|---|---|---|
| Cholesterol | 29.61mg | 46% | |
| Sodium | 456.84mg | 90% | |
| Potassium | 244.67mg | 24% | |
| Total Carbs | 7.73g | 12% | |
| Sugars | 4.65g | 88% | |
| Dietary Fiber | 0.6g | 11% | |
| Protein | 11.09g | 104% | |
| Vitamin C | 14.6mg | 115% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 4% | |
| Calcium | 12.4mg | 6% | |
* 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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