In a small bowl, combine cornstarch and sugar; blend well. Add water and soy sauce; blend until smooth. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add carrots; stir to coat. Cover; cook 3 minutes. Add pea pods, onions and gingerroot; cook and stir 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken and cornstarch mixture; cook and stir until mixture thickens and is thoroughly heated. Serve over rice. Makes 3 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 61 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 271.4mg||9 %|
|Potassium 73mg||2 %|
|Total Carbohydrate 81.3g||24 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 77.5g|
|Protein 7.7g||11 %|
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Calories per serving: 425
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