Directions:
- In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour.
- In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender.
- Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.58 Kcal (1066 kJ) | ||
| Calories from fat | 107.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 50.3mg | 17% | |
| Sodium | 810.33mg | 34% | |
| Potassium | 713.72mg | 15% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 23.05g | 46% | |
| Vitamin C | 121.9mg | 203% | |
| Iron | 1.4mg | 8% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 78.21 Kcal (327 kJ) | ||
| Calories from fat | 32.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 18% | |
|---|---|---|---|
| Cholesterol | 15.45mg | 17% | |
| Sodium | 248.93mg | 34% | |
| Potassium | 219.25mg | 15% | |
| Total Carbs | 5.17g | 6% | |
| Sugars | 1.51g | 20% | |
| Dietary Fiber | 1.52g | 20% | |
| Protein | 7.08g | 46% | |
| Vitamin C | 37.4mg | 203% | |
| Iron | 0.4mg | 8% | |
| Calcium | 22.3mg | 7% | |
* 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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