Directions:
- Combine first 5 ingredients, and place chicken in marinade.
- Refrigerate for 30 minute.
- Remove chicken from marinade and stir fry chicken in oil until no longer pink.
- Boil marinade in separate pot.
- Remove and keep warm.
- Stir-fry veggies in oil until crisp.
- Meanwhile, cook rice according to directions (I use the rice cooker).
- Combine cornstarch with marinade and add to veggies.
- Bring to a boil; stirring and cooking until thickened.
- Add chicken to mixture and cook until heated through.
- Serve over white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 784.4 Kcal (3284 kJ) | ||
| Calories from fat | 29.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 1374.22mg | 57% | |
| Potassium | 288.68mg | 6% | |
| Total Carbs | 160.68g | 54% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 17.69g | 35% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 8.5mg | 47% | |
| Calcium | 32.4mg | 3% | |
* 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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