4 servings
Prepare rice as label directs.
Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot. Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently. Transfer mixture to medium bowl.
To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.
Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.
Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1496g) | ||
Recipe Makes: 4 | ||
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Calories: 1123 | ||
Calories from Fat: 204 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 321.2mg | 99 % | |
Sodium 1994.7mg | 69 % | |
Potassium 2370.8mg | 62 % | |
Total Carbohydrate 112.1g | 33 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 98.1g | ||
Protein 113.4g | 162 % | |
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: 1123
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