|
1
lb
boneless skinless chicken
(breast or boneless skinless chicken thighs cut into 1 inch pieces)
2
carrots
(coarsely shredded)
2
tbsps
sherry
(dry, optional)
1
tbsp
soy sauce
1
tbsp
rice vinegar
1
tbsp
fresh ginger
(peeled and grated)
14
tsp
black pepper
(ground)
|
crushed red pepper
(flakes to taste optional)
42
ozs
chicken broth
1
cup
water
2
ozs
vermicelli
(dried, medium noodles)
6
ozs
pea pods
(frozen pea pods or fresh pea pods cut diagonally if using frozen thaw)
soy sauce
(serve)
|
|
Amount Per Serving
|
Calories
188
|
Calories from Fat
40
|
% Daily Value *
| Total Fat
4
g
|
7%
|
| Saturated Fat
756
mg
|
4%
|
| Trans Fat
|
0%
|
| Cholesterol
48
mg
|
16%
|
| Sodium
374
mg
|
16%
|
| Total Carbohydrate
16
g
|
5%
|
| Dietary Fiber
2
g
|
9%
|
| Sugars
3
g
|
Protein
23
g
| Vitamin A
|
80%
|
| Vitamin C
7
mg
|
12%
|
| Calcium
29
mg
|
3%
|
| Iron
1
mg
|
5%
|
| Potassium
595
mg
|
2%
|
|
