Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4|
|Calories from Fat: 25 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 65mg||20 %|
|Sodium 394.3mg||14 %|
|Potassium 538.3mg||14 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.8g|
|Protein 28.2g||40 %|
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Calories per serving: 215
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