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Ingredientes

Cost per serving $4.40 view details
  • 6 chicken breast halves, skinned, boned, cut into 1 inch pcs
  • 3 tbsp. peanut or possibly vegetable oil, divided
  • 2 tbsp. soy sauce, divided
  • 3 tbsp. cornstarch, divided
  • 1/2 teaspoon garlic pwdr
  • 1/4 teaspoon pepper
  • 3 green peppers, cut into 1 inch pcs
  • 1 c. sliced celery, 1 inch pcs
  • 8 scallions, cut into 1/2 inch slices
  • 6 ounce. pkg. frzn snow pea pods, thawed and liquid removed
  • 3/4 c. water
  • 1/8 teaspoon grnd ginger
  • Warm cooked rice
  • 3/4 teaspoon chicken bouillon granules
  • 3 med. tomatoes, peeled and cut in pcs

Direcciones

  1. Combine chicken, 1 Tbsp. oil, 1 Tbsp. soy sauce, 1 1/2 tsp. cornstarch, garlic pwdr and pepper; stir well and let stand 20 min. Pour remaining 2 Tbsp. oil around top of preheated wok or possibly in medium electric fry pan. Cook on high (325 degrees) for 2 min. Add in green peppers; stir fry for 4 min. Add in celery, scallions and pea pods; stir fry 2 min.
  2. Remove vegetables; set aside. Combine remaining soy sauce and cornstarch; stir in water, bouillon granules and ginger; set aside. Add in chicken to wok; stir-fry for 3 min. Add in stir-fried vegetables, tomatoes, bouillon mix; stir-fry over low heat (225 degrees) for 3 min or possibly till it thickens and turns bubbly. Serve over rice. Yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 704g
Recipe makes 2 servings
Calories 380  
Calories from Fat 132 35%
Total Fat 14.69g 18%
Saturated Fat 3.28g 13%
Trans Fat 0.08g  
Cholesterol 45mg 15%
Sodium 1062mg 44%
Potassium 1395mg 40%
Total Carbs 40.09g 11%
Dietary Fiber 11.0g 37%
Sugars 11.12g 7%
Protein 26.06g 42%
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