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Italian Stir-fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.594
Energy (kCal)1175.2898
Carbohydrates (g)8.3407
Total fats (g)82.569
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken into thin strips and set aside. | 2. Heat 1 tablespoon of oil in wok or large skillet. | 3. Add garlic and zucchini; stir-fry for 2-3 minutes or until zucchini is crisp-tender. | 4. Remove zucchini from wok. | 5. Pour remaining 2 tablespoons oil into wok; add chicken and stir-fry 3-4 minutes or until no longer pink. | 6. Add tomatoes, tomato sauce, Italian seasoning, and zucchini to the wok. | 7. In a small bowl, combine the cornstarch and wine; add to the wok. | 8. Bring mixture to a boil. | 9. Boil one minute, stirring constantly. | 10. Serve over hot cooked pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless skinless 780.1798 0.0 94.5741 41.9573
    olive oil 3 tablespoons divided 358.02 0.0 0.0 40.5
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    zucchini 1 cut 3.36 0.4976 0.4336 0.064
    italian tomato 1 can diced undrained - - - -
    tomato sauce 1 can - - - -
    italian seasoning 1 teaspoon - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    marsala wine 1/4 cup - - - -
    pasta 1 package cooked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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