Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 479 KCAL | | Total fat | 16g | | Saturated fat | 2g | | Trans fat | 0g | | Cholesterol | 0MG | | Sodium | 1060MG | | Carbohydrate | 63g | | Dietary fiber | 8g | | Sugars | 8g | | Protein | 20g | | Vitamin A | 7% | | Vitamin C | 10% | | Calcium | 12% | | Iron | 22% |
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Entrées
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Szechuan-Style Chick'n Stir Fry with Peanuts
By: null
Serving Amount: 6
Ingredients:
| 2 pkg Smart Strips® Chick'n | | 2 Tbsp reduced sodium soy sauce | | 2 Tbsp rice wine | | 1 tsp cornstarch | | 1 tsp toasted sesame oil | | 2 Tbsp olive oil | | 1/2 cup vegetable broth | | 2 Tbsp granulated sugar | | 2-1/2 Tbsp reduced sodium soy sauce | | 1 Tbsp vegetarian Worcestershire sauce | | 1-1/4 tsp cornstarch | | 1 tsp toasted sesame oil | | 2 Tbsp green onions | | 1-1/2 Tbsp grated fresh ginger | | 1-1/2 Tbsp garlic | | 1 tsp chili powder | | 1-1/2 cup sliced water chestnuts | | 1 cup green onions | | 3/4 cup dry roasted peanuts | | 6 cup cooked brown rice | | 2 Tbsp rice wine |
To prepare marinade, combine first five ingredients in a medium bowl. Cover and chill for 20 minutes.
Heat 1 tbsp. olive oil in a wok or large non-stick skillet over medium-high heat. Add Chick'n mixture and stir-fry for 3-4 minutes. Remove from pan and set aside.
To prepare sauce, combine broth and next six ingredients; stir well with a whisk. Heat 1 tbsp. olive oil in a pan, add 2 tbsp. green onions, garlic and chili powder; stir-fry for 15 seconds, add broth mixture, cook 1 minute or until thick, stirring constantly.
Stir in chick'n mixture, water chestnuts, green onion tops and peanuts; cook 1 minutes or until thoroughly heated. Serve over brown rice.
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