Sauté peppers in pan with 2 tblsp of vegetable oil
Coat chicken with corn starch in a large bowl
Cook chicken in frying pan with a little vegetable oil
Coat chicken and peppers with sauce
Serve chicken and peppers over rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (966g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 224 (7%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 111.4mg||34 %|
|Sodium 741.8mg||26 %|
|Potassium 944.9mg||25 %|
|Total Carbohydrate 592.2g||174 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 573.2g|
|Protein 80.7g||115 %|
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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: 2989
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