This light, savoury dish goes perfect with rice.
In a bowl, make a sauce by mixing the soy sauce, ketchup, sugar, vinegar, ginger, cornstarch, salt, water, garlic and green onions. Set aside.
Cut the chicken breast in 1 inch pieces or in strips. Core and seed the pepper and cut into 1/4 inch strips.
Add the oil to a stir-fry pan and then add the pepper strips. Cook over medium heat until crisp-tender. (About 3 minutes after the oil heats up)
Remove them to a platter.
Add chicken to the pan and cook for about 10 minutes over medium heat until no longer pink inside.
Return the peppers to the pan with the chicken. Stir the sauce and add it to the pan. Cook, stirring until the sauce thickens.
TIP: You can use flank steak instead of chicken and a mixture of red and green pepper.
I like to use the whole bundle of green onions for the two servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 245 | ||
Calories from Fat: 111 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 795.7mg | 27 % | |
Potassium 1527.8mg | 40 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 16.3g | ||
Protein 16.5g | 24 % | |
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: 245
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