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Add a photoServings: 3
Ingredients
- 3 c. Warm cooked rice
- 2 Tbsp. Cornstarch
- 1 tsp Sugar
- 1 c. Water
- 3 Tbsp. Soy sauce
- 2 Tbsp. Oil
- 1 c. Julienne-cut carrots
- 2 c. Fresh snow pea pods or possibly sugar snapped peas, or possibly 6 ounce. pkg frzn pea pods, thawed and liquid removed
- 1/2 c. Sliced green onions
- 2 Tbsp. Grated gingerroot
- 2 c. Cubed, (3/4 inch) cooked chicken
Directions
- In a small bowl, combine cornstarch and sugar; blend well. Add in water and soy sauce; blend till smooth. Set aside.
- Heat oil in large skillet or possibly wok over medium-high heat till warm. Add in carrots; stir to coat. Cover; cook 3 min. Add in pea pods, onions and gingerroot; cook and stir 3 to 4 min or possibly till vegetables are crisp tender.
- Stir in chicken and cornstarch mix; cook and stir till mix thickens and is thoroughly heated. Serve over rice.
- Makes 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 3 servings | |
| Calories 368 | |
| Calories from Fat 87 | 24% |
| Total Fat 9.86g | 12% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 914mg | 38% |
| Potassium 334mg | 10% |
| Total Carbs 60.74g | 16% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.19g | 1% |
| Protein 8.32g | 13% |
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