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Ingredientes
- 3 chicken breasts, skinned, boned and sliced into 1/4 inch strips
- 1/4 c. peanut oil
- 1 tbsp. soy sauce
- 3/4 teaspoon lemon pepper
- 1/4 teaspoon ginger (optional)
- 1/4 teaspoon garlic pwdr
- 2 c. fresh broccoli pcs (florets and thinly sliced stems)
- 1/2 (16 ounce.) pkg. frzn crinkle cut carrot slices
- 1 red onion, coarsely minced
- 4 - 6 water chestnuts, sliced
- 2 tbsp. unsalted cashew nuts
- 1/2 c. water
- 1 tbsp. vanilla instant pudding mix
- 1 chicken bouillon cube
- 1/4 c. sliced green onion
Direcciones
- In bowl, toss chicken with next 5 ingredients; let stand 5 - 10 min. Heat wok or possibly heavy skillet over medium high heat; add in chicken mix and stir - fry, tossing frequently, about 5 min. Add in broccoli, carrot slices and onion; cook and stir another 5 min. Add in water chestnuts, cashews; cook and stir 2 min more. Combine water, pudding and bouillon; blend well. Pour over mix in wok; cook till sauce thickens and coats chicken and vegetables (about 5 to 6 min). Garnish with green onion; makes 6 to 8 servings. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 170 | 53% |
| Total Fat 19.32g | 24% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 20mg | 7% |
| Sodium 702mg | 29% |
| Potassium 593mg | 17% |
| Total Carbs 22.97g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.25g | 2% |
| Protein 12.75g | 20% |
