RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.3058
Energy (kCal)	953.241
Carbohydrates (g)	219.6863
Total fats (g)	3.1501
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0494
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2213
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1238
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7027
Proline (g)	0.6864
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7728
Adjusted Protein (g)	0.0000
Cystine (g)	0.1621
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.2957
Copper, Cu (mg)	0.1597
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3364
Total lipid (fat) (g)	3.1501
Vitamin K (phylloquinone) (g)	37.3104
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0054
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.8605
Folate, total (g)	26.5170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	946.6667
Energy (kcal)	953.2410
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0052
Fatty acids, total saturated 14:1 (g)	0.0005
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1310
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	151.8005
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.2585
Lutein + zeaxanthin (g)	203.0600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4537
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	115.3837
Fatty acids, total saturated 16:0 (g)	0.2949
Carbohydrate, by difference (g)	219.6863
Vitamin D (IU)	0.0000
Fructose (g)	0.5113
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9902
Tyrosine (g)	0.3315
Potassium, K (mg)	679.2430
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	47.3333
Serine (g)	0.5185
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4751
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0005
Fatty acids, total saturated 22:0 (g)	0.0014
Fatty acids, total saturated 14:0 (g)	0.0021
Histidine (g)	0.2354
Isoleucine (g)	0.4252
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.9102
Water (g)	592.8296
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	568.0000
Sodium, Na (mg)	7028.9000
Iron, Fe (mg)	3.0121
Energy (kJ)	3989.2902
Ash (g)	20.2779
Caffeine (mg)	0.0000
Glycine (g)	0.4012
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2594
Fatty acids, total polyunsaturated (g)	1.3116
Vitamin E (alpha-tocopherol) (mg)	0.1046
Sucrose (g)	150.5018
Vitamin B-6 (mg)	0.2624
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5140
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4364
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0629
Folate, food (g)	26.5170
Fatty acids, total saturated 20:1 (g)	0.0046
Fatty acids, total monounsaturated (g)	1.0259
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0102
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.9912
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	0.4487
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	123.8507
Fatty acids, total saturated 10:0 (g)	0.0028
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4023
Glutamic acid (g)	2.1621
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.7310
Folate, DFE (g)	26.5170
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.3210
Tryptophan (g)	0.1269
Threonine (g)	0.3633
Fatty acids, total polyunsaturated 18:1 c (g)	0.0076
Manganese, Mn (mg)	1.4697
Protein (g)	11.3058
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0052
Betaine (mg)	38.1841
Phosphorus, P (mg)	240.5757
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a mixing bowl or Tupperware, dissolve chicken bouillon in hot water. Allow broth to cool to at least room temperature, then mix in cornstarch until well blended. | 2. Stir in sesame oil(opt), garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. Set aside in fridge. | 3. Heat oil or spray oil in wok or large skillet, brown chicken on each side. Remove from pan and set aside. | 4. Add more oil, if necessary, stir fry green onions until softened. | 5. Remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. Pour into pan with green onions, stirring frequently to prevent burning. Cook to desired thickness. I like mine nicely thickened and with a dark amber color. | 6. Fold in cooked chicken, evenly coating. Serve with steamed or fried rice. Enjoy! (Note: You can beef this up a little bit by adding your favorite stir fried vegetable when cooking the green onions, I often use broccoli and stir fry to tender crisp.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless cut boneless	-	-	-	-
vegetable oil				-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2			-	-	-	-
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
sugar	3/4	cup		604.485	151.197	0.0	0.0
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
cooking sherry	1/4	cup		-	-	-	-
rice vinegar	1/4	cup		-	-	-	-
red pepper flake	1/2 - 1	tablespoon	crushed	-	-	-	-
green onion	1/3	cup	chopped	6.39	1.3585	0.2296	0.1112

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

Cooking in progress....

General Tso's Chicken (Unbreaded)