1. Cut chicken into 1/2 inch pieces and place in a plastic bag and set aside.
2. For marinade, combine water, soy sauce, and white wine and pour over chicken in bag
Refirgerate for 30 mintues, drain chicken reserving marinade; stir in corn starch and set aside.
3. Pour oil into heated (med-high) wok or large skillet (add more oil if necessary)
Add pepper, onions, (mushrooms), and garlic cook until tender (2 min)
Remove veggies and add chicken cook and stir (3 min)
Push chicken in center and add marinade mix. Cook until thick and bubbly
4. Return veggies to wok and cook about 1 min. Serve with hot rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 49.3mg||15 %|
|Sodium 10616.8mg||366 %|
|Potassium 690.3mg||18 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 25.9g|
|Protein 41.1g||59 %|
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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: 346
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