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Ingredientes
- 2 tsp Brown sugar
- 4 Tbsp. Soy sauce
- 1 tsp Cornflour
- 1 Tbsp. Lemon juice For the stirfry
- 375 gm Chicken breast, skinless, cut into 5cm (2inch) strips (12oz)
- 2 tsp Extra virgin olive oil
- 2 stalk celery, cut into 5cm (2inch) sticks
- 2 x Carrots, peeled and cut into 5cm (2inch) sticks
- 1 x Red pepper, deseeded and cut into 5cm (2inch) sticks
- 8 x Salad onions, cut into 5cm (2inch) diagonals
- 175 gm Bean sprouts, (6 ounce)
Direcciones
- 1. Mix together the ingredients for the marinade.
- 2. Add in the chicken strips, cover and chill for 30 min.
- 3. Heat the oil in a wok or possibly large pan and cook the carrots for 2 min.
- 4. Add in the chicken strips, marinade, red pepper,salad onions and bean sprouts and cook for 7 min.
- 5. Serve warm.
- Notes:This can be served on a bed of medium noodles.
- NOTES : A spicy stir fry, low in fat and easy to prepare.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 29 | 21% |
| Total Fat 3.28g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 35mg | 12% |
| Sodium 979mg | 41% |
| Potassium 449mg | 13% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.36g | 4% |
| Protein 17.09g | 27% |
