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Ingredientes
- 2 whole chicken breasts, skinned, boned and halved
- 2 tbsp. oil
- 3 tbsp. soy sauce
- 2 tbsp. dry sherry
- 1 tbsp. sugar
- 1/2 teaspoon ginger
- 1/4 teaspoon garlic pwdr
- 1/4 teaspoon pepper
- 16 ounce. frzn vegetables (broccoli and carrots)
- 1 sm. onion, cut in rings
- 1 tbsp. water
- 1 tbsp. corn starch
- Warm cooked rice
- 1/3 c. salted peanuts
Direcciones
- Cut chicken breast into 1/2 inch wide strips. In large skillet heat oil; stir- fry chicken 1 minute. In small bowl combine soy sauce, sherry, sugar, ginger, garlic pwdr and pepper. Pour over chicken; cook 2 min. Stir in frzn vegetables and onions; cover.
- Simmer for 6 to 8 min or possibly till vegetables are crisp tender, stirring once. In small bowl combine water and corn starch till smooth; gradually add in to chicken. Stir till thickened. Serve over warm rice and top with peanuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 181 | 49% |
| Total Fat 20.24g | 25% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.26g | |
| Cholesterol 45mg | 15% |
| Sodium 814mg | 34% |
| Potassium 542mg | 15% |
| Total Carbs 25.74g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.15g | 3% |
| Protein 22.69g | 36% |
