Directions:
- In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
- Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
- Saute for 2 minutes.
- Add broccoli, carrots, and beans.
- Saute until they reach your desired tenderness.
- Reduce heat to low and add in the cornstarch mixture.
- Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
- Serve over brown rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13.24 Kcal (55 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 167.07mg | 7% | |
| Potassium | 73.96mg | 2% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.2mg | 12% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 34.94 Kcal (146 kJ) | ||
| Calories from fat | 0.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 440.91mg | 7% | |
| Potassium | 195.2mg | 2% | |
| Total Carbs | 7.15g | 1% | |
| Sugars | 2.9g | 4% | |
| Dietary Fiber | 1.97g | 3% | |
| Protein | 1.65g | 1% | |
| Vitamin C | 28.9mg | 18% | |
| Vitamin A | 0.7mg | 9% | |
| Iron | 5.7mg | 12% | |
| Calcium | 30.6mg | 1% | |
* 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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