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Ingredientes
- 5 tsp soy sauce
- 3 tsp cornstarch, divided
- 3 whl boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips
- 1 c. boiling water
- 1 tsp instant chicken bouillon granules
- 1/2 tsp ginger
- 1/4 c. CRISCO Oil, divided
- 1 med onion, cut into 1 inch pcs
- 2 c. fresh broccoli flowerettes or possibly
- 1 pkt (6 ounces) frzn Chinese pea pods, thawed
- 1 x clove garlic, chopped
- 1/2 x red or possibly green bell pepper, cut into strips, 1/4 x 1-1/2 inches
- 1/2 tsp dry crushed red pepper
- 1/2 c. sliced almonds, minced Walnuts or possibly peanuts Warm cooked rice
Direcciones
- Combine soy sauce and 1 tsp. cornstarch in medium bowl. Add in chicken. Stir to coat. Chill 30 min.
- Combine water and bouillon granules in small bowl. Stir till dissolved. Add in 2 tsp. cornstarch and ginger. Stir.
- Heat 2 Tbsp. Crisco Oil to 365 F in electric skillet or possibly on medium-high heat in large heavy skillet. Add in broccoli, onion, garlic and bell pepper. Stir-fry till crisp-tender. Remove from skillet to serving dish with slotted spoon.
- Heat 2 Tbsp. Crisco Oil in same skillet at 365 F or possibly on medium-high heat. Add in chicken mix and crushed red pepper. Stir-fry till chicken is no longer pink. Return vegetables to skillet. Add in bouillon mix. Stir till thickened. Stir in nuts. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 134 | 67% |
| Total Fat 15.33g | 19% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 428mg | 18% |
| Potassium 179mg | 5% |
| Total Carbs 12.45g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.01g | 3% |
| Protein 4.08g | 7% |
