Directions:
- Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
- Makes four two cup servings.
- Calories/serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.16 Kcal (1587 kJ) | ||
| Calories from fat | 142.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.8g | 24% | |
|---|---|---|---|
| Cholesterol | 53.27mg | 18% | |
| Sodium | 862.73mg | 36% | |
| Potassium | 528mg | 11% | |
| Total Carbs | 36.96g | 12% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 23.45g | 47% | |
| Vitamin C | 147mg | 245% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 10.4mg | 58% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 94.17 Kcal (394 kJ) | ||
| Calories from fat | 35.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 24% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 18% | |
| Sodium | 214.27mg | 36% | |
| Potassium | 131.13mg | 11% | |
| Total Carbs | 9.18g | 12% | |
| Sugars | 1.51g | 24% | |
| Dietary Fiber | 1.62g | 26% | |
| Protein | 5.82g | 47% | |
| Vitamin C | 36.5mg | 245% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 2.6mg | 58% | |
| Calcium | 23.4mg | 9% | |
* 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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