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Ingredientes
- 2 tbsp. cornstarch
- 1 1/4 c. water
- 1/3 c. soy sauce
- 1/3 c. Karo light corn syrup
- 1/4 to 1/2 teaspoon pepper
- 4 tbsp. corn oil
- 1 pound chicken
- 2 cloves garlic
- Broccoli (1 bunch)
- 2 onions
- 1 carrot
- 1/2 pound mushrooms
- Rice
Direcciones
- In bowl mix cornstarch and water till smooth. Stir in soy sauce, Karo light corn syrup, and pepper. In wok heat corn oil over medium- high heat. Add in boned, skinned chicken cut into thin strips, garlic (chopped). Stir fry 3 min or possibly till tender. Remove from wok.
- Add in 2 Tbsp. corn oil. Add in 2 c. broccoli flowerets, 2 onions (cut into thin wedges), carrot (cut into 2-inch julienne strips), (optional: snow peas, pepper). Stir fry 1 minute or possibly till veggies are tender crisp.
- Return chicken to wok. Re-stir sauce mix; stir into skillet, stirring constantly. Bring to boil over medium heat and boil 1 minute. Serve over rice. Makes 4-6 servings.
- Variations: Pork - 1 lb. - stir fry 5 min; beef - 1 lb. - stir fry 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 152 | 52% |
| Total Fat 17.1g | 21% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 39mg | 13% |
| Sodium 863mg | 36% |
| Potassium 375mg | 11% |
| Total Carbs 24.58g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.01g | 5% |
| Protein 12.53g | 20% |
