Stir fry of chicken and vegetables seasoned with fresh basil, garlic, and ginger.
Cut up chicken into bite-size pieces. Brown in a large frying pan in small amount of oil. Add onions and Basil and stir until softened., about five minutes. Add carrot and green beans and simmer until softened, about ten minutes. Add remaining vegetables and ginger and garlic and one cup chicken stock. Simmer for five more minutes. Stir remaining chicken stock, soy sauce, and corn starch together in cup, then stir into pan. Serve over rice.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 145 | ||
Calories from Fat: 18 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 28.6mg | 9 % | |
Sodium 53mg | 2 % | |
Potassium 1214.7mg | 32 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 14.3g | ||
Protein 13g | 19 % | |
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: 145
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