For the sauce: combine all the ingredients in a small bowl and set aside
For the chicken and vegetables: toss the chicken with the soy sauce and Sherry in a medium bowl let marinate for at least 10 minutes or up to one hour. In a large bowl, whisk, cornstarch, and flour together. In a small bowl, mix 1 teaspoon of peanut oil, ginger, garlic and scallions together.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 190 (63%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 0mg||0 %|
|Sodium 197.4mg||7 %|
|Potassium 1621.8mg||43 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 18.1g|
|Protein 8.9g||13 %|
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Calories per serving: 301
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