Directions:
- In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
- Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.65 Kcal (1112 kJ) | ||
| Calories from fat | 75.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 1174.69mg | 49% | |
| Potassium | 805.43mg | 17% | |
| Total Carbs | 26.71g | 9% | |
| Sugars | 7.37g | 29% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 23.43g | 47% | |
| Vitamin C | 102.8mg | 171% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.75 Kcal (342 kJ) | ||
| Calories from fat | 23.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 13% | |
|---|---|---|---|
| Cholesterol | 15.44mg | 17% | |
| Sodium | 361.52mg | 49% | |
| Potassium | 247.87mg | 17% | |
| Total Carbs | 8.22g | 9% | |
| Sugars | 2.27g | 29% | |
| Dietary Fiber | 1.77g | 23% | |
| Protein | 7.21g | 47% | |
| Vitamin C | 31.6mg | 171% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 7% | |
| Calcium | 23.3mg | 8% | |
* 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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