** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In WOK on high heat, combine soy sauce, sherry, brown sugar and seasonings.
3. Add chicken and cook for 10 minutes stirring occasionally.
4. Reduce heat to low, add 1/2 cup broth and all vegetables.
5. Simmer for 10 minutes or until vegetables are tender crisp.
6. Blend remaining broth and cornstarch in blender on high for 1 minute or until smooth.
7. Return heat to high, slowly pour cornstarch mixture into chicken mixture.
8. Stirring constantly, bring to boil for 1 minute.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, MSG, Poultry, Rice, Corn, Sulfites, Spring Onion, Garlic, Natural Sweeteners, Alcohol, Onion allergies.
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