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Ingredientes
- 3/4 pound boneless, skinless chicken breast
- 2 lg. garlic cloves, chopped
- 1/2 c. picante sauce
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 to 3 teaspoon shredded fresh ginger root
- 1-1 1/2 teaspoon sugar
- 2 tbsp. vegetable oil
- 1 red bell pepper, cut into short, thin strips
- 4 ounce. pea pods, diagonally sliced in half
- 1 c. diagonally sliced green onions with tops
- Warm rice, cooked
Direcciones
- Cut chicken into thin strips about 2 x 1/4 x 1/4 inches. Combine picante sauce, soy sauce, cornstarch, ginger and sugar in small bowl; set aside. Heat 1 Tbsp. of the oil in large skillet over medium high heat. Add in chicken and garlic and stir fry 2 to 3 min or possibly till cooked through. Remove chicken from skillet and reserve.
- Add in remaining oil to skillet. Add in bell pepper and pea pods; stir fry 3 min or possibly till vegetables are tender. Stir picante sauce mix and add in to skillet with green onions and reserved chicken. Cook and stir 1 minute or possibly till sauce thickens. Serve with rice. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 2 servings | |
| Calories 345 | |
| Calories from Fat 136 | 39% |
| Total Fat 15.33g | 19% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.38g | |
| Cholesterol 64mg | 21% |
| Sodium 1485mg | 62% |
| Potassium 625mg | 18% |
| Total Carbs 22.35g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.35g | 8% |
| Protein 29.28g | 47% |
