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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain. | 2. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned. | 3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes. | 4. Add the baby corn and stock and bring to a boil. Cook 3 minutes. | 5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes. | 6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes. | 7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	boneless	skinless boneless	-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
scallion	5		sliced	160.0	36.7	9.15	0.95
red bell pepper	1		chopped	113.475	0.0	25.245	0.6375
garlic clove	2		crushed	113.475	0.0	25.245	0.6375
baby corn	4 1/2	ounces	sliced canned	113.475	0.0	25.245	0.6375
corn kernel	7	ounces	canned	259.9648	51.3381	7.1838	2.8179
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
sherry	2	tablespoons		113.475	0.0	25.245	0.6375
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
sauce	1	teaspoon		9.85	0.27399999999999997	0.5165	0.746
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
tomato	2		diced	80.4198	17.3796	3.9316	0.8936
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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