WW - 6 points
1. In a medium bowl whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 634 | ||
Calories from Fat: 39 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.3g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 65mg | 20 % | |
Sodium 483.1mg | 17 % | |
Potassium 425.5mg | 11 % | |
Total Carbohydrate 110.6g | 33 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 107.1g | ||
Protein 34g | 49 % | |
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: 634
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.