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Add a photoServings: 4
Ingredients
- 2 Tbsp. Cornstarch
- 1/4 tsp Ginger, Grnd
- 14Â 1/2 ounce Vegetable Broth
- 1 Tbsp. Soy Sauce
- 3 Tbsp. Vegetable Oil
- 1 lb Chicken, Skinless & Boneless, Cut Into Strips
- 5 c. Mixed Vegetables: Broccoli, Mushrooms, Carrots, Celery, Green Onions, etc., Cut Up
- 1 x Clove Garlic, Chopped
Directions
- Stir the cornstarch, ginger, broth and soy sauce together till smooth. Set aside. Heat 2/3 of the oil in a wok or possibly skillet and stir fry half of the chicken over high heat till browned. Remove and set aside. Repeat with the remaining chicken. Add in the remaining oil to the wok and stir fry the vegetables, along with the garlic, till tender-crisp. Reduce heat to medium. Add in the chicken and the broth mix to the wok. Cook, stirring constantly, till the mix comes to a boil and thickens. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 209 | 45% |
| Total Fat 23.36g | 29% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.26g | |
| Cholesterol 58mg | 19% |
| Sodium 830mg | 35% |
| Potassium 786mg | 22% |
| Total Carbs 45.37g | 12% |
| Dietary Fiber 11.9g | 40% |
| Sugars 0.95g | 1% |
| Protein 24.5g | 39% |
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