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Szechuan Kung Pao Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.005
Energy (kCal)1265.807
Carbohydrates (g)64.6073
Total fats (g)100.6153
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the cubed chicken with the egg white and cornstarch. | 2. Refrigerate for 1/2 hour. | 3. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. | 4. Add nuts, scallions, and remaining ingredients. | 5. Heat thoroughly and serve at once with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 boneless skinless cubed boneless - - - -
    egg white 1 17.16 0.2409 3.597 0.0561
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    peanut 1 cup unsalted 827.82 23.5498 37.668 71.8904
    scallion 2 sliced 64.0 14.68 3.66 0.38
    sherry 2 tablespoons - - - -
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    black bean sauce 4 tablespoons - - - -
    chili paste 1/4 - 1/2 teaspoon - - - -
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



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