Combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil unitl crisp-tender. Add the garlic, salt ,pepper and pepper flakes, cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken, heat through. Serve with rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (585g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 8028.5mg||277 %|
|Potassium 652.4mg||17 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 10.2g|
|Protein 20.5g||29 %|
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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: 159
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