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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a cup, blend soy sauce, cornstarch, and 1 1/2 tablespoons water. Stir in sugar, ginger, garlic, pepper flakes and salt. | 2. In a 12-inch skillet, heat 2 teaspoons extra virgin olive oil on medium high until hot. Add peppers and onions; stir-fry about 5 minutes. Transfer to a bowl. | 3. To skillet, add remaining oil and half of chicken; stir-fry 5 to 6 minutes or until no longer pink throughout. Transfer to plate. Repeat with remaining half of chicken. | 4. Return all chicken to skillet. Add soy mixture; cook 1 to 2 minutes while sauce thickens, stirring. Add nuts and all vegetables; cover and cook for another few minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	2 1/2	1/2	reduced sodium	21.2	1.972	3.2560000000000002	0.228
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
ginger	1	teaspoon	grated peeled	1.6	0.3554	0.0364	0.015
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
extra virgin olive oil	3	teaspoons		-	-	-	-
green pepper	2		cut	47.6	11.0432	2.0468	0.4046
green onion	4		cut	76.68	16.3016	2.7548	1.3348
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
walnut half	1/3	cup	toasted	-	-	-	-
sugar snap pea	2	cups	steamed	-	-	-	-

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