Slice chicken on a slant into very thin pieces. In medium bowl, mix chicken, cornstarch, sherry, ginger, and 1 teaspoon salt; set aside.
In skillet, heat oil, stir fry mushrooms, bamboo shoots, snow pea pods, ? teaspoon salt until pea pods are tender crisp, about 3-5 minutes. Spoon vegetables into a medium bowl, leaving oil in skillet.
In same skillet, stir fry chicken mixture for about 5 minutes or until chicken is tender. Stir in vegetables.
Spoon mixture over cooked rice to serve.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4|
|Calories from Fat: 37 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 10.3mg||3 %|
|Sodium 19.2mg||1 %|
|Potassium 606.2mg||16 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 6.8g|
|Protein 8.2g||12 %|
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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: 108
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