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Scallion and Ginger Chicken (Stir-Fry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8583
Energy (kCal)137.6825
Carbohydrates (g)23.8742
Total fats (g)1.327
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm. | 2. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes. | 3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless trimmed boneless - - - -
    salt black pepper ground - - - -
    extra virgin olive oil 1 tablespoon divided - - - -
    scallion 1/4 cup minced 8.0 1.835 0.4575 0.0475
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    chicken broth 3/4 cup reduced sodium - - - -
    cider vinegar 1/3 cup 16.73 0.7409 0.0 0.0
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    sugar 1 teaspoon sweet sweet 6.6625 1.2502 0.2085 0.10400000000000001
    scallion 1/2 cup sliced 8.0 1.835 0.4575 0.0475
    cornstarch 1/2 teaspoon 5.08 1.2169 0.0035 0.0007
    soy sauce reduced sodium - - - -

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



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