Try this Ginger Chicken stir-fry with asparagus and shiitake mushroom recipe, or contribute your own.
Suggest a better descriptionCoat chicken with flour in medium bowl. Remove chicken. Set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl; stir until smooth.
Heat 1 tbsp. of the oil in wok or large skillet on medium-high heat. Add chicken; stir-fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tbsp. oil in wok. Add vegetables and mushrooms; stir-fry 5 minutes or until tender-crisp.
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with cooked rice, if desired.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 42 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 9437.4mg | 325 % | |
Potassium 784.1mg | 21 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 19.2g | ||
Protein 37.4g | 53 % | |
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: 272
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