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Ingredientes
- 1 pound boneless chicken breasts, finely minced
- 2 tbsp. cornstarch
- 2 tbsp. soy sauce
- 1 teaspoon ginger
- 4 tbsp. oil
Direcciones
- In a small mixing bowl combine chicken, cornstarch, soy sauce and ginger. Blend and let stand for 15 min. Heat oil in wok. Stir fry mushrooms about 1 minute. Add in chicken and continue to stir fry till hard and white. Add in cabbage till crisp-tender. Cold. Makes filling for 20 egg rolls.
- To make things easier, when chopping, I use my food processor, on the chicken, mushrooms and cabbage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 196 | 66% |
| Total Fat 22.0g | 28% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.46g | |
| Cholesterol 58mg | 19% |
| Sodium 509mg | 21% |
| Potassium 219mg | 6% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.14g | 0% |
| Protein 19.44g | 31% |
