A dish known for its spicy kick. Serve over rice or noodles.
Stir broth into cornstarch in small bowl. Add next four ingredients. Stir. Set aside.
Beat next 3 ingredients with fork in medium bowl. Add chicken. Stir until coated.
Deep fry, in 2 batches, in hot (375 F, 190 C) cooking oil for 3 to 4 minutes, stirring to separate pieces, until golden brown. Remove with slotted spoon to paper towels to drain. Keep warm.
Heat wok or large frying pan on medium high until very hot. Add second amount of cooking oil. Add next 7 ingredients. Stir fry for 3 to 4 minutes until tender crisp. Stir broth mixture. Stir into vegetable mixture for about 30 seconds until boiling and thickened. Add chicken. Stir until coated with sauce and heat through.
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Serving Size: 1 Serving (1358g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2975 | ||
Calories from Fat: 2158 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.8g | 320 % | |
Saturated Fat 65.5g | 327 % | |
Monounsaturated Fat 75.2g | ||
Polyunsanturated Fat 86g | ||
Cholesterol 414.8mg | 128 % | |
Sodium 1345.5mg | 46 % | |
Potassium 3670.1mg | 97 % | |
Total Carbohydrate 98.4g | 29 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 94.4g | ||
Protein 113.3g | 162 % | |
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: 2975
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