Mix soy sauce,1 ts of corn starch, ginger and garlic in glass bowl. Stir in chicken. Cover and refrigerate for 30 mins.
Mix orange juice and 2 ts of corn starch and set aside.
Heat 1 ts of oil in wok over high heat, Add chicken:stir fry until no longer pink, remove from wok.
Add remaining 1 ts of oil to wok. Add mushrooms and carrot and cook until mushrooms are tender. Stir in chicken and juice mixture. Heat to boiling and thickened. Serve over rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1777g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 162 (8%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 263.1mg||81 %|
|Sodium 816.4mg||28 %|
|Potassium 2564.9mg||67 %|
|Total Carbohydrate 289.6g||85 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 282.7g|
|Protein 134.9g||193 %|
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: 1909
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!