Try this Chicken Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCut chicken into 1/2 inch 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 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, shrimp, pea pods 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, adding corn starch is needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2426g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1562 | ||
Calories from Fat: 225 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 932.3mg | 32 % | |
Potassium 6916.7mg | 182 % | |
Total Carbohydrate 90.5g | 27 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 65.2g | ||
Protein 246g | 351 % | |
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: 1562
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