Modified from allrecipes.com recipe
Combine soy sauce, brown sugar and corn starch in a small bowl; stir until smooth. Mix ginger, garlic and red pepper flakes into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tbsp. of sesame oil in a large skillet over medium-high heat. Cook and stir veggies until tender, about 5 minutes. Remove from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tbsp. of sesame oil in a large skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return veggies and reserved marinade to skillet. Bring to a boil, cook and stir until chicken is no longer pink in the middle and veggies are tender, 5 to 7 minutes.
Serve over rice.
Use whatever veggies you have: bean sprouts, mushrooms, bok choy, snow peas, onion, carrots, broccoli etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1014 | ||
Calories from Fat: 108 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 102.7mg | 32 % | |
Sodium 267mg | 9 % | |
Potassium 4306.7mg | 113 % | |
Total Carbohydrate 165.1g | 49 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 145.4g | ||
Protein 71.5g | 102 % | |
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: 1014
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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