I love the fresh gingerroot in this recipe. other vegetables (cauliflower, chinese cabbage, snow peas, can also be added. Serve over a bed of brown rice.
Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok.
Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking.
Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 8 | ||
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Calories: 185 | ||
Calories from Fat: 45 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 49.4mg | 15 % | |
Sodium 294.9mg | 10 % | |
Potassium 577.3mg | 15 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 8.7g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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