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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl. Set aside. | 2. Heat canola oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add potatoes and stir-fry until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain. | 3. Add chicken pieces to oil and stir-fry until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate. Discard all but 1/2 cup oil and return wok to heat. | 4. Add chile paste and minced chiles. Cook until fragrant, about 30 seconds. | 5. Add chicken, quince/papaya, celery, and ginger and cook for 1 minute. Add cornstarch mixture and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes. | 6. Add potatoes and chile oil. Cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	1	tablespoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
white wine vinegar	1	tablespoon		-	-	-	-
canola oil	3	cups		5781.36	0.0	0.0	654.0
russet potato	2		cut	-	-	-	-
chicken thigh	4	boneless	skinless quartered boneless	-	-	-	-
asian chili paste	1/4	cup	recommended	-	-	-	-
serrano chilies	2	tablespoons	minced	-	-	-	-
papaya	9	ounces	sliced	109.7125	27.6067	1.1992	0.6634
celery rib	6		cut	-	-	-	-
ginger	4	inches	unpeeled cut	-	-	-	-
asian chili oil	1/4	cup		-	-	-	-
cilantro leaf			minced	-	-	-	-

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