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Ingredientes
- 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
- 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.
- 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% |
