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Chinese Chicken Stir-Fry

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.9219
Energy (kCal)970.3021
Carbohydrates (g)146.6335
Total fats (g)11.0298
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce. | 2. Shake well. | 3. Refrigerate for 25 minutes (or up to 24 hours). | 4. Coat a wok with cooking spray and set to med hi heat. | 5. Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade). | 6. When wok is hot, add the chicken and pineapple. | 7. Cook and stir for 2 minutes. | 8. Add the peppers; cook and stir for 3 minutes. | 9. Add the marinade; bring to a boil. | 10. Cook and stir for 5 minutes. | 11. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 10 ounces boneless cut 340.0 0.0 63.75 7.4233
    pineapple chunk 1 can 315.8921 81.5442 1.4693 0.3673
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    chicken broth 1/4 cup 19.53 0.4725 2.7846 0.6552
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    red pepper 1 1/2 cups diced sweet 90.0 19.8225 4.2075 0.99
    green pepper 1 1/2 cups diced 44.7 10.3704 1.9221 0.38
    rice cooked - - - -

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



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