Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the chicken in the egg white while you parboil the vegetables. | 2. Bring the water to a boil and add the carrots. | 3. Cover and bring the water back to a boil and cook for a minute. | 4. Add the asparagus and boil for another minute. | 5. Drain the vegetables, cool them in cold water and set aside. | 6. In a wok or large skillet, heat the vegetable oil. | 7. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque. | 8. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken. | 9. Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds. | 10. Add the dissolved cornstarch and simmer for 30 seconds. | 11. Season with salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
egg white	1			17.16	0.2409	3.597	0.0561
salt water	4	quarts		-	-	-	-
carrot	2	cups	peeled sliced	104.96	24.5248	2.3808	0.6144
asparagus	2	cups	peeled sliced	53.6	10.3984	5.896	0.3216
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
scallion	4		sliced	128.0	29.36	7.32	0.76
macadamia nut	1	cup	chopped	962.12	18.5188	10.5994	101.5318
hoisin sauce	3	tablespoons		105.6	21.1584	1.5888	1.6272
cornstarch	4	teaspoons	mixed	40.64	9.7355	0.0277	0.0053
salt				-	-	-	-

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