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Ingredientes
- 3 Tbsp. vegetable oil
- 1 Tbsp. soy sauce
- 1 x clove garlic, chopped
- 1 x 1/2" ginger root slice, minced
- 1 tsp cornstarch
- 3 x boneless skinless chicken breasts, cut in 1/2" strips
- 2 x bell peppers, sliced
- 3 x celery stalks, sliced
- 1/3 c. green onions, minced
- 3/4 c. water
- 1/2 tsp sugar
- 2 Tbsp. soy sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1 Tbsp. rice wine
Direcciones
- In medium bowl, combine 1 Tbsp. vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 min. In a wok, heat remaining 2 Tbsp. oil and cook peppers and celery over high heat, stirring frequently till softened.
- Add in green onions and cook 2 min more. Remove vegetables from wok.
- Drain chicken and pat dry with paper towels. Add in chicken to wok and stir fry till chicken is done, about 3 min. Mix remaining ingredients together in a small bowl. Add in to chicken with vegetables; simmer 3 min.
- Serving Ideas : Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 70 | 59% |
| Total Fat 7.94g | 10% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 13mg | 4% |
| Sodium 483mg | 20% |
| Potassium 198mg | 6% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.73g | 1% |
| Protein 6.38g | 10% |
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