Chop white and light green parts of green onions. Cut dark green parts in 3-inch pieces. Cut chicken in 3 x 1/4 x 1/4 strips. Heat 2 tablespoons oil in a large skillet or wok over high heat. Add sliced onion and peppers and saute, stirring, about 7 minutes or until onion browns lightly; it may still be a bit crunchy. Transfer to a bowl. Add 1 tablespoon oil to skillet and heat ove rhigh heat. Add chicken and saute until it changes color, about 1 minute. Do not overcook. Add to sliced onions. Add remaining tablespoon oil to skillet and heat over medium low heat. Add garlic and all the green onions and saute 1/2 minute. Add stock and soy sauce and heat through. Add chicken, onion slices, peppers, and mint leaves and toss 1/2 minute over low heat. Taste, and add more soy sauce of needed. Serve over rice. Makes 2 or 3 servings. From: FAYE LEVYS INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (382g)|
|Recipe Makes: 2|
|Calories from Fat: 232 (57%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 7g|
|Cholesterol 82mg||25 %|
|Sodium 526.1mg||18 %|
|Potassium 743.6mg||20 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 9.9g|
|Protein 30g||43 %|
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Calories per serving: 408
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