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Ingredientes
- 2 teaspoon peanut oil
- 1/4 c. thinly sliced scallions (green onions)
- 1/2 teaspoon chopped pared ginger root
- 8 ounce. skinned and boned chicken breasts, cut into thin strips
- 1 c. thinly sliced mushrooms
- 3/4 c. bean sprouts
- 1 teaspoon each oyster sauce and soy sauce
- 1 c. cooked vermicelli (very thin spaghetti)
Direcciones
- In 9 or possibly 10 inch skillet, heat oil; add in scallions and ginger root and saute/fry for 1 minute. Add in chicken and saute/fry for 2 min; add in mushrooms and bean sprouts and cook till vegetables are tender, 3 to 5 min. Stir in oyster sauce and soy sauce. Add in vermicelli and stir to combine; cook till heated through, about 1 minute.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 32 | 11% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 146mg | 6% |
| Potassium 330mg | 9% |
| Total Carbs 46.63g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.83g | 2% |
| Protein 17.56g | 28% |
