Slice chicken breasts across the grain, and into cubes. Coat thoroughly with corn starch.
Saute chicken breasts over high heat in a wok until crunchy, about 6 minutes. Remove from pan.
Saute vegetables, beginning with bell peppers, onion, carrots. Add all vegetables except for bean sprouts. Add lemon juice and soy sauce. Steam the bean sprouts.
To serve, place vegetables over steamed rice, then chicken. Add steamed bean sprouts on top and sesame seeds.
Quick, somewhat "Americanized" version of chicken stir-fry.
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 4|
|Calories from Fat: 124 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 68.4mg||21 %|
|Sodium 348.2mg||12 %|
|Potassium 789.3mg||21 %|
|Total Carbohydrate 109.6g||32 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 103g|
|Protein 40.1g||57 %|
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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: 732
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