Directions:
- Combine first seven ingredients; set aside 3/4 cup.
- Place chicken in remaining marinade.
- Refrigerate 30 minutes.
- Drain chicken and discard marinade.
- Stir-fry chicken in 2 teaspoons oil until no longer pink.
- Remove and keep warm.
- Stir-fry broccoli and carrots in remaining oil.
- Add cabbage and peas.
- Stir-fry until tender crisp.
- Meanwhile cook pasta according to directions.
- Combine cornstarch and reserved marinade; add to vegetable mixture.
- Bring to a boil; stir and cook until thickened.
- Add drained pasta and chicken to mixture; cook until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.33 Kcal (1006 kJ) | ||
| Calories from fat | 47.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 1154.81mg | 48% | |
| Potassium | 441.53mg | 9% | |
| Total Carbs | 28.69g | 10% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 18.81g | 38% | |
| Vitamin C | 35.6mg | 59% | |
| Iron | 1.5mg | 8% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.21 Kcal (436 kJ) | ||
| Calories from fat | 20.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 8% | |
|---|---|---|---|
| Cholesterol | 14.5mg | 11% | |
| Sodium | 500.73mg | 48% | |
| Potassium | 191.45mg | 9% | |
| Total Carbs | 12.44g | 10% | |
| Sugars | 1.1g | 10% | |
| Dietary Fiber | 1.31g | 12% | |
| Protein | 8.15g | 38% | |
| Vitamin C | 15.4mg | 59% | |
| Iron | 0.7mg | 8% | |
| Calcium | 21.5mg | 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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