Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Low-Fat
Low-Saturated Fat
Low-Sugar
Directions
Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
- Cook rice according to package directions; set aside. Meanwhile, in a medium bowl combine broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger; set aside.
- Heat oil in a wok or 12-inch skillet. Add chicken; cook 2 to 3 minutes or until browned. Add vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink. Push chicken and vegetables from center to sides of wok.
- Stir broth mixture and pour into center of wok; cook, stirring, until sauce is thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice.
Nutritional Information
Serving Size
1
Per Serving
Calories 551, Calories Fat 107, Total Fat 11g, Saturated Fat 1g, Cholesterol 96mg, Sodium 1401mg, Carbohydrate 65g, Protein 41g
Serving Size | 1 |
Calories | 551 |
Calories Fat | 107 |
Calories (fat) extra | 19 |
Total Fat | 11g |
Total Fat (extra) | 18 |
Saturated Fat | 1g |
Saturated Fat (extra) | 8 |
Cholesterol | 96mg |
Cholesterol (extra) | 32 |
Sodium | 1401mg |
Sodium (extra) | 58 |
Potassium | 298mg |
Carbohydrate | 65g |
Carbohydrate (extra) | 22 |
Fiber | 3g |
Fiber (extra) | 15 |
Sugars | 4g |
Protein | 41g |
Omega3 | 0g |
Vitamin A | 522IU |
Vitamin A (extra) | 10 |
Vitamin C | 12mg |
Vitamin C (extra) | 20 |
Iron | 3mg |
Iron (extra) | 4 |