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Ingredientes
- 1 1/2 tsp Peanut or possibly vegetable oil
- 1 x Dry warm chili peppers
- 5 ounce Grnd lean chicken
- 1 c. Sliced onions
- 1 c. Sliced mushrooms
- 1 c. Red bell pepper strips
- 1 c. Broccoli florets
- 1 x Garlic clove, chopped
- 1 tsp Chopped pared gingerroot
- 1 c. Chicken broth-ready to serve
- 1 tsp Cornstarch
- 1/2 tsp Chinese sesame oil
Direcciones
- In 9-inch skillet or possibly wok heat peanut oil; add in chili peppers, if using, and cook over medium-high heat for 30 seconds. Using a slotted spoon, remove and throw away chili peppers. If not using chili peppers, add in chicken, onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook over high heat, stirring quickly and frequently, till chicken is no longer pink, 2 to 3 times.
- In small mixing bowl, combine broth, cornstarach and sesame oil, stirring to dissolve cornstarch. Stir into chicken-vegetable mix and cook, stirring constantly, till mix comes to a boil. Reduce heat to low and let simmer till thoroughly heated, about 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 2 servings | |
| Calories 197 | |
| Calories from Fat 76 | 39% |
| Total Fat 8.48g | 11% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.05g | |
| Cholesterol 61mg | 20% |
| Sodium 62mg | 3% |
| Potassium 850mg | 24% |
| Total Carbs 15.75g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.2g | 5% |
| Protein 16.2g | 26% |
