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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.
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 159 | ||
Calories from Fat: 34 (21%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 159
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