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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside. | 2. In medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. Stir in green onion whites, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries or craisins, sesame oil and remaining green onions. Set aside. | 3. In large frying pan over medium high heat, warm one tablespoon peanut or vegetable oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside. | 4. In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm. | 5. In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2-4 minutes, or until asparagus is tender. | 6. To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6	boneless	skinless cut boneless	-	-	-	-
salt	2 1/4	teaspoons	divided	-	-	-	-
gingerroot	1	tablespoon	minced	-	-	-	-
garlic clove	4		chopped divided	-	-	-	-
peanut oil vegetable	3	tablespoons	divided	-	-	-	-
green onion	6		chopped divided	115.02	24.4524	4.1322	2.0022
jasmine rice	1 1/2	cups	drained	-	-	-	-
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
lemon juice	1/4	cup	divided	13.42	4.209	0.2135	0.1464
cherry	2/3	cup	chopped dried	51.6667	12.585999999999999	1.0333	0.31
sesame oil	1	tablespoon	toasted	120.22399999999999	0.0	0.0	13.6
rice wine vinegar	1/3	cup		-	-	-	-
hoisin sauce	1/4	cup		140.8	28.2112	2.1184	2.1696
honey	1 1/2	tablespoons	divided	-	-	-	-
lemon zest	1			-	-	-	-
lemon zest	2			-	-	-	-
red pepper flake	1/2	teaspoon	divided	-	-	-	-
black sesame seed	2	teaspoons		-	-	-	-
asparagus	1	lb	trimmed cut	90.7186	17.5994	9.979	0.5443
cilantro	1/2	cup	chopped divided	1.84	0.2936	0.1704	0.0416
almond	1/3		roasted salted chopped	642.3733	0.0	0.0	72.6667

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