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Ingredientes
- 1/2 c. low-sodium chicken broth
- 2 tbsp. sherry
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. cornstarch
- 1/8 teaspoon pepper
- 2 whole chicken breasts (boneless and skinned) cut into 1/2 inch pcs
- 1 tbsp. peanut oil
- 6 ounce. snow peas
- 1/4 pound sliced mushrooms
- 2 tbsp. minced green onion
- 2 garlic cloves chopped
- 1/4 teaspoon fresh ginger, finely minced
Direcciones
- Combine chicken broth, sherry, soy sauce, cornstarch, and pepper. Add in chicken; toss well. Cover and chill, stirring occasionally about 1 hour.
- In large non-stick skillet, heat oil. Add in snowpeas, mushrooms, green onion, garlic and ginger and cook 3-5 min or possibly till tender-crisp. Remove from skillet; set aside.
- Add in chicken with marinade to skillet; cook, stirring occasionally, 10 min or possibly till chicken is tender and sauce is thickened. Return vegetables to skillet; cook, stirring frequently, about 1 minute. Serve over cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 2 servings | |
| Calories 406 | |
| Calories from Fat 183 | 45% |
| Total Fat 20.46g | 26% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 566mg | 24% |
| Potassium 756mg | 22% |
| Total Carbs 16.34g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.43g | 2% |
| Protein 35.14g | 56% |
