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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 the chicken breasts into slivers (1 inch by 1/4 inch). | 2. Stir together soy sauce, wine, vinegar, ginger and garlic. Add the chicken pieces, mix so the chicken is coated with the marinade and let stand for at least 15 minutes. | 3. Add oil to wok over high heat. When oil is hot, add the walnut pieces. Toss until the color changes, less than a minute. Set aside. | 4. Add the scallions to the rest of the oil and fry briefly until the color brightens. Set aside. | 5. Add the chicken to the pan, reserving the marinade. Stir-fry until opaque, 1-2 minutes. | 6. Add the stock and the reserved marinade and bring the mixture to a boil. Stir the cornstarch in the water so it is evenly dissolved and add it to the mix along with the scallions. Cook and stir until the sauce is thickened. | 7. Serve with the walnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1/2		boneless	390.0899	0.0	47.2871	20.9787
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
white wine	2	tablespoons		-	-	-	-
rice vinegar	2	tablespoons	seasoned	-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
walnut	1/2	cup		963.56	0.0	0.0	109.0
scallion	5		sliced	160.0	36.7	9.15	0.95
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1	tablespoon		0.0	0.0	0.0	0.0

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