Stir Fried Chicken
|Soy sauce||2 Teaspoon|
|Chicken breasts||4 , cut into strips|
|Onion||1 Large, quartered|
|Grated ginger root||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Celery stick||2 , sliced diagonally|
|Red pepper||1 , sliced|
|Carrot||1 Small, sliced|
|Baby corn cobs||1 Can (10 oz), drained|
|Button mushrooms||3⁄4 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Scallions||4 , chopped|
Sprinkle soy sauce over the chicken strips.
Heat the oil in a wok and gently fry the chicken until cooked.
Remove with a slotted spoon and drain.
Add onion, ginger, garlic and celery to the wok and stir-fry over high heat.
Add pepper, carrot and corn and stir-fry.
Lower the heat and add the button mushrooms.
Blend the cornstarch with the stock and add to the wok with the chicken pieces and scallions.
Increase the heat, stirring constantly, and cook until heated through.
Serving size: Complete recipe
Calories 1521 Calories from Fat 388
% Daily Value*
Total Fat 44 g67.2%
Saturated Fat 7.3 g36.7%
Trans Fat 0.2 g
Cholesterol 406.2 mg135.4%
Sodium 2132.5 mg88.9%
Total Carbohydrates 91 g30.4%
Dietary Fiber 22.6 g90.6%
Sugars 33.5 g
Protein 187 g373.2%
Vitamin A 268.5% Vitamin C 364.8%
Calcium 27.7% Iron 55.1%
*Based on a 2000 Calorie diet