Prep: 20 minutes
Marinate: 30 minutes
Cook: 6 minutes
Makes: 4 servings
1. Cut chicken into ½-inch pieces. Place chicken in a plastic bag set in a shallow bowl.
2. For marinade, combine water, soy sauce, and white wine; pour marinade over chicken in bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into the reserved marinade; set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from the center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.
4. Return cooked vegetables to wok; add water chestnuts. Cook and stir about 1 minute more or until heated through. If desired, serve with hot cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 4 | ||
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Calories: 218 | ||
Calories from Fat: 74 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 416.6mg | 14 % | |
Potassium 524.4mg | 14 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 11g | ||
Protein 22g | 31 % | |
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: 218
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