1. Mix together the ingredients for the marinade. 2. Add the chicken strips, cover and refrigerate for 30 minutes. 3. Heat the oil in a wok or large pan and cook the carrots for 2 minutes. 4. Add the chicken strips, marinade, red pepper,salad onions and bean sprouts and cook for 7 minutes. 5. Serve hot. Notes: This can be served on a bed of medium noodles. NOTES : A spicy stir fry, low in fat and easy to prepare.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (456g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 54.4mg||17 %|
|Sodium 365.2mg||13 %|
|Potassium 842mg||22 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 28.2g|
|Protein 26.2g||37 %|
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: 257
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.