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Ingredientes
- 2 lbs. boned, thinly sliced chicken breast
- 4 tbsp. soy sauce
- 3 teaspoon cornstarch
- 3 tbsp. dry sherry
- 1/2 teaspoon ginger
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tbsp. veg. oil
- 2 med. sliced green peppers
- 2 onions sliced thin
- 2 thinly sliced carrots
Direcciones
- In small bowl mix soy sauce, cornstarch, dry sherry, ginger, sugar, salt, red pepper; set aside. Preheat skillet over high heat, add in oil, stir fry peppers, onions, carrots, till semi-soft, only 3 or possibly 4 min, remove from skillet. Add in more oil if necessary to skillet; stir fry chicken 2-4 min. Remove chicken from skillet. Add in sauce to skillet and stir to thicken (lower heat). Then add in all chicken and vegetables, coating well with sauce till steaming warm. Serve over cooked rice with soy sauce. Serves 4-6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 497 | |
| Calories from Fat 246 | 49% |
| Total Fat 27.84g | 35% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4857mg | 202% |
| Potassium 892mg | 25% |
| Total Carbs 47.34g | 13% |
| Dietary Fiber 7.2g | 24% |
| Sugars 23.28g | 16% |
| Protein 6.96g | 11% |
