Try this Stir-Fried Chicken and Vegetables recipe, or contribute your own.
Suggest a better descriptionHeat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook until it starts to brown, stirring frequently.
Add the onion, mushrooms, and carrots and cook 1 minutes. Add snap peas, corn, cauliflower and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetable are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok.
Simmer 2 minutes, until sauce thickens.
Serve over rice. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 311 | ||
Calories from Fat: 103 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 73mg | 22 % | |
Sodium 762.8mg | 26 % | |
Potassium 1040mg | 27 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 17.3g | ||
Protein 30.3g | 43 % | |
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: 311
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