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.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4|
|Calories from Fat: 74 (34%)|
|Amt Per Serving||% DV|
|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 %|
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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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