Try this Chicken n Peppers recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper; mix well. Add chicken; stir to coat. In a large skillet over Medium-High heat, stir-fry chicken in oil for 7 minutes. Reduce heat to Medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender. Yield; 6 servings. Per serving (prepared with low-sodium chicken broth and light soy sauce): 3 lean meat, 1 vegetable, 200 calories, 207 mg. sodium, 73 mg. cholesterol, 7 grams fat. Recipe submitted by Cathy Zoller of Lovell, Wyoming MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home 30-Minute Cookbook Posted to MC-Recipe Digest V1 #979 by Roberta Banghart
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 164 | ||
Calories from Fat: 53 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 370.4mg | 13 % | |
Potassium 279.6mg | 7 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 24.5g | 35 % | |
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: 164
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