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Chicken Stir-Fry / Spicy Chicken Stir-Fry
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Spicy Chicken Stir-Fry |
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 Ingredients
2 tsp. ground ginger
1 tsp. minced garlic
1/2 tsp. hot pepper flakes
3 tbsp. soy sauce
3 tbsp. white vinegar
2 tbsp. vegetable oil
1-1/2 lbs. pre-cut chicken stir-fry
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Instructions
1. In a small bowl, mix together ginger, garlic and pepper flakes. Add soy sauce and vinegar. Set aside.
2. Heat wok over very high heat for 20 seconds. Then drizzle the oil around the sides and heat until the oil is almost smoking.
3. Add chicken. Stir-fry chicken 2 to 3 minutes. Add spice mixture and continue to stir for 1 to 2 minutes.
4. Remove wok from heat. Serve over hot cooked rice, if desired.
Selection and Storage: The flesh should be smooth and unblemished. Store chicken in the coldest part of the refrigerator. Raw poultry can be kept for two days.
Preparation: Wash chicken in cold water and pat dry with a paper towel. Remove the tenderloin (smaller piece of breast). Hold the white tendon with two fingers. With a sharp knife drag the flesh away from the tough tendon. |
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| Nutritional Facts |
| Amount Per Serving |
% DV |
| Calories 295 cal |
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| Protein 37 g |
74 % |
| Carbohydrates 3 g |
1 % |
| Total fat 14 g |
22 % |
| Cholesterol 102 mg |
34 % |
| Iron 2 mg |
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| Sodium 868 mg |
36 % |
| Calories from fat 44 % |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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Calories |
2,000 |
2,500 |
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| Total Fat |
Less than |
65 g |
80 g |
| Saturated Fat |
Less than |
20 g |
25 g |
| Cholesterol |
Less than |
300 mg |
300 mg |
| Sodium |
Less than |
2,400 mg |
2,400 mg |
| Potassium |
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3,500 mg |
3,500 mg |
| Total Carbohydrate |
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300 g |
300 g |
| Dietary Fiber |
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25 g |
25 g |
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