Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Heart-Healthy
High-Fiber
Kosher
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Directions
Prep Time
20 minutes
Cook Time
5 minutes
Ready in
25 minutes
- In a large nonstick pan or wok heat canola and sesame oils over high heat. Add chicken, ginger, garlic and (if desired) red pepper flakes. Cook, stirring constantly, 3 minutes or until chicken is no longer pink.
- Add snap peas, carrot and mushrooms to pan. Cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in soy sauce. Serve over rice, and (if desired) sprinkle with scallions and peanuts.
Nutritional Information
Serving Size
1
Per Serving
Calories 362, Calories Fat 88, Total Fat 10g, Saturated Fat 1g, Cholesterol 72mg, Sodium 181mg, Carbohydrate 34g, Protein 33g
Serving Size | 1 |
Calories | 362 |
Calories Fat | 88 |
Calories (fat) extra | 24 |
Total Fat | 10g |
Total Fat (extra) | 16 |
Saturated Fat | 1g |
Saturated Fat (extra) | 8 |
Cholesterol | 72mg |
Cholesterol (extra) | 24 |
Sodium | 181mg |
Sodium (extra) | 8 |
Potassium | 613mg |
Carbohydrate | 34g |
Carbohydrate (extra) | 11 |
Fiber | 5g |
Fiber (extra) | 21 |
Sugars | 6g |
Protein | 33g |
Omega3 | 0g |
Vitamin A | 3798IU |
Vitamin A (extra) | 76 |
Vitamin C | 69mg |
Vitamin C (extra) | 116 |
Iron | 3mg |
Iron (extra) | 22 |