Combine slightly beaten egg white and 1 T cornstarch; add chicken strips and marinate 30 minutes. Toast pine nuts; set aside. Combine soy sauce, apple juice, sugar, 2 T cornstarch and 1/2 cup water; mix well and set aside. Heat wok or large skillet; heat 2T oil; add garlic, red pepper flakes, ginger and chicken mixture; stir fry until almost done, 4-5 minutes; remove and keep warm. Heat 1 T oil; add mushrooms and stir-fry 1 minute; add to chicken. Add soy sauce mixture; cook and stir until thickened. Add reserved chicken ad vegetables, bean sprouts, pea pods and green onions; gently stir-fry until warm through, about 15-30 seconds. Sprinkle with pine nuts and serve immediately over rice.
Be sure to have all of the ingredients ready before you begin to stir-fry.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 175 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 37.6mg||12 %|
|Sodium 201mg||7 %|
|Potassium 381.3mg||10 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 22.6g|
|Protein 20.8g||30 %|
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Calories per serving: 353
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