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Chinese Orange-Chicken Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.0607
Energy (kCal)873.97
Carbohydrates (g)64.5512
Total fats (g)53.4281
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place bok choy, chicken, carrots, orange sections and chives in a large bowl. | 2. Combine chile garlic sauce, oil, vinegar, soy sauce and ginger in small bowl. | 3. Mix well. | 4. Pour mixture over chicken mixture. | 5. Toss gently. | 6. Serve in chilled salad bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bok choy 4 cups chopped 597.8 45.668 34.006 31.85
    chicken breast 3 cups diced cooked - - - -
    carrot 1 cup shredded 52.48 12.2624 1.1904 0.3072
    mandarin orange section 1/2 cup drained - - - -
    chive 2 tablespoons minced 1.8 0.261 0.1962 0.0438
    chile sauce 2 teaspoons 12.09 2.4908 0.2509 0.1209
    canola oil 1 1/2 1/2 185.64 0.0 0.0 21.0
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    ginger 1 teaspoon minced 1.6 0.3554 0.0364 0.015

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



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