| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Posted | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Boneless Skinless Chicken |
| Breast Halves | ||
| 1/2 | c | Pace Picante Sauce |
| 2 | T | Light Soy Sauce |
| 1 | T | Cornstarch |
| 2 | t | Fresh Ginger, Shredded |
| 1 1/2 | t | Sugar |
| 2 | T | Oil |
| 3 | Cloves Garlic, Minced | |
| 1 | Red Bell Pepper, Cut Into | |
| Strips | ||
| 4 | oz | Pea Pods, Diagonally Halved |
| 1 | c | Green Onion, Diagonally |
| Sliced |
INSTRUCTIONS
Cut chicken into strips. Combine pace sauce, soy sauce, cornstarch, ginger and sugar in small bowl; reserve. Heat 1 tbsp oil in large skillet over medium high heat. Add chicken and garlic; stir fry 2 to 3 minutes or until chicken is cooked through. Remove chicken from skillet and reserve. Add remaining tbsp oil to skillet. Add bell pepper and pea pods; stir-fry 3 minutes or until vegetables are tender. Stir sauce mixture and add to skillet with green onions and reserved chicken. Cook and stir 1 minute or until sauce thickens. Serve with rice, if desired. Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 73.1mg
Sodium: 652.4mg
Potassium: 595.3mg
Carbohydrates: 12.7g
Fiber: 2.7g
Sugar: 5g
Protein: 41g