Directions:
- In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender.
- Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.59 Kcal (1049 kJ) | ||
| Calories from fat | 93.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 758.25mg | 32% | |
| Potassium | 574.82mg | 12% | |
| Total Carbs | 16.1g | 5% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 24.65g | 49% | |
| Vitamin C | 41.7mg | 69% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 92.49 Kcal (387 kJ) | ||
| Calories from fat | 34.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 16% | |
|---|---|---|---|
| Cholesterol | 24.69mg | 22% | |
| Sodium | 279.88mg | 32% | |
| Potassium | 212.17mg | 12% | |
| Total Carbs | 5.94g | 5% | |
| Sugars | 2.21g | 24% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 9.1g | 49% | |
| Vitamin C | 15.4mg | 69% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.2mg | 4% | |
* 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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