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4 servings
suggest servings
| 1 | pound | chicken breast | cubed |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cornstarch | |
| 3 | each | green bell peppers | cut up |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | soy bean paste | |
| 1 | tablespoon | sugar | |
| 2 | tablespoons | rice wine vinegar | |
| 1/2 | teaspoon | salt |
Mix the above ingredients well and set aside.
Cook chicken in a little oil and minced garlic.
When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok).
Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.
Add nuts and cook another minute.
Pour sauce over the contents of wok and cook until heated through.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 1422mg | 59% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 6% |
| Sugars 5.0g | |
| Protein 36.0g | 73% |
| Vitamin A | 7% | Vitamin C | 120% | |
| Calcium | 3% | Iron | 9% |
* 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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