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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the green onions lengthwise and into 2-inch pieces, using both the green and white parts. Slice the cucumbers into thin 2-inch sticks. Peel the carrot and cut into thin matchstick strips. | 2. Heat peanut butter in a bowl over boiling water for 5 minutes and remove from heat. Mix in chili sauce, sugar, soy sauce, sesame oil, vegetable oil, Shaoxing wine, and ginger. | 3. Poach the chicken for 10-15 minutes in the chicken broth until cooked through. Drain, dry, and shred into bite-size pieces. Mix in the peanut sauce until totally covered and then plate on top of the vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green onion	3			57.51	12.2262	2.0661	1.0011
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
carrot	1			25.01	5.8438	0.5673	0.1464
chicken breast	3			2340.5394	0.0	283.7224	125.87200000000001
chicken broth	1	pint		-	-	-	-
creamy peanut butter	1/2	cup		778.24	21.76	31.3216	69.3376
chili sauce	3	teaspoons		15.6975	3.3767	0.4266	0.0512
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
shaoxing wine	1	tablespoon		-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
peppercorn	1	teaspoon	cracked	25.191999999999997	0.1563	0.0536	2.7425

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