Prepare sauce by stirring together all ingredients.
Pound breasts and slice thinly.
Heat oil in wok. Stir fry peppers until dark red (about 10 seconds).
Add garlic and ginger, and stir-fry 10 seconds. Add chicken and cook until tender. Add soy sauce, next 5 ingredients, and sauce. Stir until thoroughly heated. Serve over rice, and sprinkle with cilantro.
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|Serving Size: 1 Serving (753g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 249 (34%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 136.9mg||42 %|
|Sodium 364.4mg||13 %|
|Potassium 1190.4mg||31 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 51.5g|
|Protein 65.6g||94 %|
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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: 739
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