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Szechwan Chicken And Vegetables

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Ingredients
  Oil 45 Milliliter (3 Tablespoon)
  Dried red peppers 2 , chopped
  Chicken breast 6 Ounce, thinly shredded (168 Grams)
  Stalk celery 1 , shredded
  Carrot 1 Small, shredded
  Bell pepper 1 , shredded
  Salt 1⁄2 Teaspoon
  Soy sauce 15 Milliliter (1 Tablespoon)
  Brown sugar 1⁄4 Teaspoon
  Chili oil/Tabasco sauce 1 1⁄4 Teaspoon
  Soup stock 60 Milliliter (1/4 Cup)
  Cornstarch solution 1⁄2 Teaspoon
Directions

1. Heat wok over high heat with oil and dried red peppers for 10 seconds; reduce heat to medium. Stir-fry chicken for 1-1 1/2 minutes.
2. Add celery, carrot and bell pepper and stir for 1 minute. Put in remaining ingredients and stir for another minute, until lightly thickened.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Stir Fried
Ingredient: 
Chicken

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3.989285
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 748 Calories from Fat 484

% Daily Value*

Total Fat 54 g83.7%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 100.5 mg33.5%

Sodium 2083.9 mg86.8%

Total Carbohydrates 21 g7.1%

Dietary Fiber 5.3 g21.2%

Sugars 10 g

Protein 44 g88%

Vitamin A 193.1% Vitamin C 212.7%

Calcium 7.2% Iron 14%

*Based on a 2000 Calorie diet

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Szechwan Chicken And Vegetables Recipe