Asian cooks are experts in making delicious dishes from a relatively small amount of meat and a lot of vegetables, which is good news for anyone trying to eat less fat.
Put the chicken in a shallow bowl. Add 1 teaspoon of the oil 1/4 teaspoon salt and pepper. Cover and set aside for 10 minutes in a cool place.
Bring the stock to a boil in a pan. Add the chicken fillets and cool for 12 minutes or until tender. Drain and slice, reserving 5 tablespoons of the chicken stock.
Heat the remaining oil in a non-stick frying pan or wok, add all the vegetables and stir-fry for 2 minutes. Stir in the sherry, oyster sauce, sugar and reserved stock. Add the chicken to the pan and cook for 2 minutes more. Mix the corn starch to a paste with the water. Add the mixture to the pan and cook, stirring until the sauce thickens slightly. Season with salt and pepper and serve.
cal 154, protein 22.2g, carb 4.9g, sugar 3.4g, fat 4.3g, saturates 0.7g, cholesterol 61mg, calcium 17mg, fiber 1g, sodium 61mg
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 278 | ||
Calories from Fat: 119 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 716mg | 25 % | |
Potassium 615.8mg | 16 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 11.8g | ||
Protein 24.6g | 35 % | |
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: 278
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