Prepare chicken and rice.
In a small bowl, combine cornstarch, broth, soy sauce, garlic powder, ginger, and pepper flakes. Set aside.
In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until tender.
Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes r until thickened. Add chicken, heat through.
Serve with rice, sprinkle with almonds.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0.4mg||0 %|
|Sodium 1725.4mg||59 %|
|Potassium 436mg||11 %|
|Total Carbohydrate 86.9g||26 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 78.6g|
|Protein 16.6g||24 %|
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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: 496
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