Try this Chicken Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCut 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.
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Serving Size: 1 Serving (739g) | ||
Recipe Makes: 4 servings | ||
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Calories: 815 | ||
Calories from Fat: 185 (23%) | ||
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Amt Per Serving | % DV | |
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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
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