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Ingredients
- 1 1/2 c. chicken meat
- 3/4 c. Chinese bok choy
- 1/4 c. mushrooms
- 1/4 c. bamboo shoots
- 1/4 c. water chestnuts
- 1/4 c. broccoli
- 1/4 c. pea pods
Directions
- 1. Prepare chicken and vegetables for stir fry.
- 2. For marinade, combine chicken with salt and sugar to taste, M.S.G. (optional) and vegetable oil. Let stand for 30 min.
- 3. Heat one c. of oil in wok till warm but not boiling.
- 4. Stir fry chicken in warm oil for about two min. Remove and set aside.
- 5. Drain oil from wok, leaving a small amount in wok.
- 6. Stir fry vegetables in wok for one minute. Add in chicken, cover, simmer till boiling.
- 7. Add in 2 tsp. cornstarch to make a white sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 392g | |
| Calories 659 | |
| Calories from Fat 335 | 51% |
| Total Fat 37.18g | 46% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 207mg | 9% |
| Potassium 985mg | 28% |
| Total Carbs 29.43g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.17g | 1% |
| Protein 49.61g | 79% |
