Ingredients
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4 boneless skinless chicken breasts, cut into cubes
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3 tablespoons cornstarch
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1 tablespoon vegetable oil
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4 cloves garlic, minced
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5 tablespoons low-sodium soy sauce
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1 ½ tablespoons white wine vinegar
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¼ cup water
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1 teaspoon white sugar
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3 green onions, sliced diagonally into 1/2 inch pieces
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⅛ teaspoon cayenne pepper, or to taste
Directions
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Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
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Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts (per serving)
| 206 | Calories |
| 5g | Fat |
| 10g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 206 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 5% |
| Cholesterol 68mg | 23% |
| Sodium 745mg | 32% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| Protein 29g | 57% |
| Vitamin C 5mg | 5% |
| Calcium 31mg | 2% |
| Iron 2mg | 8% |
| Potassium 381mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
