Try this Chicken Stir-Fry recipe, or contribute your own.Suggest a better description
Cut chicken into 1/2" strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 Tablespoon of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Per serving: 420 Calories (kcal); 13g Total Fat; (29% calories from fat); 57g Protein; 15g Carbohydrate; 137mg Cholesterol; 811mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (739g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 185 (23%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 5g|
|Cholesterol 460.7mg||142 %|
|Sodium 655.5mg||23 %|
|Potassium 1661.2mg||44 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.3g|
|Protein 142.4g||203 %|
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: 815
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.