Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp sesame oil
- ½ lb fresh or frozen snow pea pods, ends trimmed
- ½ cup carrots, sliced diagonally
- ¼ cup canned water chestnuts, sliced, no-salt added
- ½ cup low-sodium chicken broth
- 1 tsp low-sodium soy sauce
- 1 tsp cornstarch
Directions
1.Add oil to a nonstick skillet and heat on mediumhigh. Add snow peas and carrots. Sauté 2 minutes.
2.Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.
3.Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture.
4.Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.