Directions:
- Have all ingredients chopped and ready to go.
- In a deep skillet or wok, heat 2 tbsp oil over high heat.
- Add all vegetables.
- Stir-fry quickly until onion is cooked and translucent.
- Remove to bowl.
- Add 2 tbsp.oil to wok; heat.
- Add chicken and stir fry until no longer pink on outside (5-7 minutes).
- Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
- To chicken in wok, add vegetables and sauce mix.
- Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
- Serve over hot cooked white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.09 Kcal (2307 kJ) | ||
| Calories from fat | 216.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.08g | 37% | |
|---|---|---|---|
| Cholesterol | 42.62mg | 14% | |
| Sodium | 1488.27mg | 62% | |
| Potassium | 725.86mg | 15% | |
| Total Carbs | 59.3g | 20% | |
| Sugars | 32.82g | 131% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 24.08g | 48% | |
| Vitamin C | 53.9mg | 90% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 80.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 142.8 Kcal (598 kJ) | ||
| Calories from fat | 56.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 37% | |
|---|---|---|---|
| Cholesterol | 11.04mg | 14% | |
| Sodium | 385.65mg | 62% | |
| Potassium | 188.09mg | 15% | |
| Total Carbs | 15.37g | 20% | |
| Sugars | 8.51g | 131% | |
| Dietary Fiber | 0.92g | 14% | |
| Protein | 6.24g | 48% | |
| Vitamin C | 14mg | 90% | |
| Iron | 0.2mg | 3% | |
| Calcium | 20.9mg | 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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