Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp cornstarch
- 1 tsp granulated sugar
- 1 cup water
- 1 tbsp low-salt soy sauce
- 1 tbsp peanut oil
- 1½ cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas, or 1 (6-oz) pkg frozen pea pods, thawed and drained
- ¾ cup sliced green onions
- 2 tsp (or more) grated fresh gingerroot
- 2½ cups cubed (¾-inch), cooked chicken breast
Directions
In a small bowl, combine cornstarch and sugar, and blend well.
Add water and soy sauce, blending until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add carrots and stir to coat.
Cover and cook 3 minutes.
Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.
Stir in chicken and cornstarch mixture.
Cook, stirring, until mixture thickens and is thoroughly heated.