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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes. | 2. Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside. | 3. Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside. | 4. Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender. | 5. Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens. | 6. Serve immediately with rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless	780.1798	0.0	94.5741	41.9573
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
egg white	1	tablespoon	beaten	7.8975	0.1109	1.6554	0.0258
salt	1/2	teaspoon		-	-	-	-
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
soy sauce	2 1/2	1/2	low sodium	21.2	1.972	3.2560000000000002	0.228
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
peanut oil	1/4	cup		477.36	0.0	0.0	54.0
pea pod	1	package	thawed	-	-	-	-
gingerroot	1	teaspoon	minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	3		quartered	49.14	10.6197	2.4024	0.546
water chestnut	1	can	sliced	-	-	-	-

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