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Ingredientes
- 3/4 c. picante sauce
- 1/4 teaspoon cumin seed
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon oregano
- 1 tbsp. Accent
- 1 c. chicken broth
- 2 tbsp. oil
- 1 pound chicken breasts, skinned & boned, about 3 single breasts
- 1 med. yellow onion, sliced & cut in half
- 1 c. celery, cut diagonally
- 1 red pepper, seeded & large diced
- 1 c. green pepper, seeded & large diced
- 2 heaping tbsp. cornstarch
- 2 tbsp. water
- Salt to taste
- 1 c. kernel corn, liquid removed
Direcciones
- Combine picante sauce, cumin seed, garlic, oregano, Accent, chicken broth to wok and oil. Add in chicken, stir fry for 1 minute till chicken is almost done. Add in onion, celery and stir fry 1 more minute or possibly till celery is tender crisp. Add in kernel corn, red and green pepper and picante sauce. Mix and simmer for 1 minute. Serve individually with Spanish rice on one side and taco chips on the other. Serve stir fry in the center and garnish with minced tomato, grated cheddar cheese, sliced olives, lowfat sour cream and sliced green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 2 servings | |
| Calories 446 | |
| Calories from Fat 145 | 33% |
| Total Fat 16.35g | 20% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.4g | |
| Cholesterol 86mg | 29% |
| Sodium 4567mg | 190% |
| Potassium 1012mg | 29% |
| Total Carbs 36.51g | 10% |
| Dietary Fiber 8.5g | 28% |
| Sugars 14.16g | 9% |
| Protein 38.68g | 62% |
