1CHICKEN: Saute cubed chicken in olive oil until done.
3SAUCE: In a small sauce pan, combine first 7 ingredients and bring to a low boil.
4Slowly stir in cornstarch solution.
5Depending on how thick you want the sauce determines how much cornstarch solution you use.
6Careful- sauce tends to boil up when cornstarch solution is added.
7Serve chicken over a bed of rice.
8Pour sauce over chicken& rice.
| 25 min | 10 min prep |
add a bit of grated fresh ginger for a more complex blend of flavors.Use 2 TBLS cornstarch mixed with 4 TBLS water for the thickening agent.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (629g)|
|Recipe Makes: 2|
|Calories from Fat: 43 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 136.9mg||42 %|
|Sodium 235.1mg||8 %|
|Potassium 743.3mg||20 %|
|Total Carbohydrate 234.8g||69 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 232g|
|Protein 55.3g||79 %|
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: 1168
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