Whisk together broth, teriyaki marinade, cornstarch and sugar. Stir-fry gingerroot in hot oil in a large skillet or wok for 1 minute. Add chicken and stir-fry until golden brown and cooked through, 5 to 7 minutes. Transfer chicken to a plate. Stir-fry broccoli and carrots in same skillet or wok for 3 minutes. Stir in sesame oil, chicken and broth mixture. Cover and cook for 5 to 7 minutes. Serve immediately over rice. Serves 2 POINTS: 10 According to the Cookbooklet Per serving about: 530 Calories, 9.2g Total Fat, 66 mg Cholesterol, 423 mg sodium, 7.3 g Dietary Fibre MC formatted and WW points added by firstname.lastname@example.org Recipe by: Recipe from Quick & Healthy Summer 1996 Posted to EAT-LF Digest by "Helen Deacey"
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|Serving Size: 1 Serving (590g)|
|Recipe Makes: 2|
|Calories from Fat: 165 (26%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 71.7mg||22 %|
|Sodium 743.5mg||26 %|
|Potassium 839.5mg||22 %|
|Total Carbohydrate 83.6g||25 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 78.1g|
|Protein 32.7g||47 %|
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Calories per serving: 636
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