Heat wok till hot. Add 1 teaspoon oil. Add chicken and garlic and stir fry till chicken is done and lightly browned. Remove from wok and wipe out. Add remaining oil and add peppers, stir fry 2 minutes. Add snow peas, stir fry 2 minutes. Remove and keep warm. Combine chicken broth, corn starch, sherry, soy sauce, brown sugar and ginger root. Combine chicken, broth mixture and sesame seeds in wok. Stir fry 3 minutes till thickened. Add vegetable mixture. Serve over rice.
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 363 | ||
Calories from Fat: 169 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.5mg | 4 % | |
Potassium 1577.2mg | 42 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 32.2g | ||
Protein 11.9g | 17 % | |
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: 363
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