Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger; stir-fry 2-3 minutes or until chicken is brown.
Add carrots, 3/4 cup of the broth, soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Add broccoli, mushrooms and red pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp and tender.
Mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (643g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 434 (50%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 295.8mg||91 %|
|Sodium 2450mg||84 %|
|Potassium 1492.3mg||39 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 11.2g|
|Protein 90.4g||129 %|
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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: 872
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