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Ingredientes
- 1 1/3 c. rice
- 1 1/2 c. green pepper cut into thin strips
- 3/4 c. sliced onions
- 3 tbsp. salad oil
- 1/4 c. cornstarch
- 2 c. chicken stock
- 3 tbsp. soy sauce
- 2 c. chicken, pre-cooked strips or possibly chunks
- 3 tomatoes, cut in thin wedges
Direcciones
- Saute/fry green pepper, onion in heated oil in covered skillet till tender, not brown. Blend cornstarch with small amount of chicken stock and soy sauce. Gently stir chicken, stock, cornstarch mix into vegetables. Cook and stir till sauce is clear and thickened. Add in tomatoes.
- Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 103 | 36% |
| Total Fat 11.54g | 14% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 465mg | 19% |
| Potassium 346mg | 10% |
| Total Carbs 32.94g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.43g | 2% |
| Protein 11.41g | 18% |
