In wok, add oil. Set heat control to 350°F. When light goes out, add to chicken and garlic. Stir fry until chicken turns white, about one minute. Add shrimp and green onions. Cook until shrimp turn pink, about two minutes. Add chicken broth. In bowl mix together cornstarch, Sherri, soy sauce, salt and sugar. Add to shrimp mixture and cook, stirring constantly until mixture boils one minute. Turn off heat. Stir in egg. Serve immediately overcooked rice.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 34.2mg||11 %|
|Sodium 39mg||1 %|
|Potassium 221mg||6 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 40.1g|
|Protein 17.2g||25 %|
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Calories per serving: 251
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