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Ingredientes
- 1 carrot, thinly sliced on the diagonal
- 1 onion, thinly sliced
- 1 lg. zucchini, sliced thinly
- 1 c. broccoli florets
- 1 can sliced water chestnuts
- 1 each red and green pepper, thinly sliced
- 8 ounce. fresh mushrooms, sliced
- 2 stalks of celery, thinly sliced on the diagonal
- 2 cloves minced garlic
- 1 c. boneless fresh chicken, shredded
- 1 c. fresh pea pods
- 4 tbsp. extra virgin olive oil
- 1 teaspoon grnd ginger
- 1/2 c. soy sauce
- 1/2 c. House of Tsang Szechuan Spicy Stir Fry Sauce
- White rice
Direcciones
- Heat wok. Add in oil and garlic. Add in chicken and cook till done. Remove and set aside. Add in carrots, peppers, onion, celery, zucchini, and broccoli. Stir and cook 2 min on high. Add in soy sauce and House and Tsang Sauce. Stir well. Add in a little water if necessary. Add in ginger, pea pods, water chestnuts, and mushrooms. Cook 2 more min. Add in chicken and stir well. Serve over cooked white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 125 | 38% |
| Total Fat 14.13g | 18% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1246mg | 52% |
| Potassium 783mg | 22% |
| Total Carbs 39.52g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.28g | 3% |
| Protein 11.86g | 19% |
