Chicken breasts with Sugar Snap peas on Rice
whisk oyster sauce, vinegar, and pepper flakes in medium bowl. heat 2 teaspoons oil in large nonstick skllet over medium-high untill just smoking until just smoking. cook half of chicken until no longer pink, about 3 minutes. transfer to bowl and repeat with remaining oil and chicken.
Add broth and carrots to empty skiller and bring to boil, scraping up any browned bits. reduce heat to medium-low and simmer, covered, until carrots are just tender, about 3 minutes. Remove lid, about 2 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. return chicken and any accumulated juices to pan. Add oyster sauce mixture and cook untill thickened, about 1 minute. Serve.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 34 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 802.9mg | 28 % | |
Potassium 170.8mg | 4 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.2g | ||
Protein 1.7g | 2 % | |
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: 68
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