RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.2088
Energy (kCal)	341.789
Carbohydrates (g)	61.6133
Total fats (g)	6.2594
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0593
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0358
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3132
Tocopherol, beta (mg)	0.0050
Lactose (g)	2.2725
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5702
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4756
Proline (g)	0.4234
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9434
Adjusted Protein (g)	0.0000
Cystine (g)	0.1512
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.1483
Copper, Cu (mg)	0.0871
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8832
Total lipid (fat) (g)	6.2594
Vitamin K (phylloquinone) (g)	0.2850
Cholesterol (mg)	190.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.4500
Phytosterols (mg)	0.0000
Folate, total (g)	27.0420
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	342.9000
Energy (kcal)	341.7890
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2328
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	55.8635
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5400
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	21.7070
Fatty acids, total saturated 16:0 (g)	1.4921
Carbohydrate, by difference (g)	61.6133
Vitamin D (IU)	41.9000
Fructose (g)	0.6105
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8252
Tyrosine (g)	0.3345
Potassium, K (mg)	225.9550
Fatty acids, total saturated 12:0 (g)	0.0346
Vitamin A, RAE (g)	100.7000
Serine (g)	0.5922
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4328
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1501
Histidine (g)	0.2069
Isoleucine (g)	0.4263
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2545
Water (g)	218.0635
Fatty acids, total saturated 8:0 (g)	0.0358
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	3.1500
Sodium, Na (mg)	400.1290
Iron, Fe (mg)	1.3987
Energy (kJ)	1431.1993
Ash (g)	1.9571
Caffeine (mg)	0.0000
Glycine (g)	0.2601
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8452
Fatty acids, total polyunsaturated (g)	1.0585
Vitamin E (alpha-tocopherol) (mg)	0.5565
Sucrose (g)	52.0133
Vitamin B-6 (mg)	0.1316
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0338
Vitamin D (D2 + D3) (g)	1.0450
Vitamin D3 (cholecalciferol) (g)	1.0450
Lysine (g)	0.5953
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.0226
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0424
Folate, food (g)	27.0420
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.2000
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	155.5912
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.4066
Vitamin B-12 (g)	0.6475
Calcium, Ca (mg)	137.8257
Fatty acids, total saturated 10:0 (g)	0.0368
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4323
Glutamic acid (g)	1.2416
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	100.2500
Leucine (g)	0.7080
Folate, DFE (g)	27.0420
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0904
Tryptophan (g)	0.1067
Threonine (g)	0.3532
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1405
Protein (g)	8.2088
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0760
Betaine (mg)	2.0544
Phosphorus, P (mg)	150.8713
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. | 2. Cut chicken breasts into strips or chunks. (Chunks will make the chicken more saucy.). | 3. Beat egg and milk in a bowl big enough to dip chicken pieces. | 4. Mix cornstarch, salt, pepper, MSG, and/or any desired seasonings in a bowl to coat chicken. | 5. Dip chicken pieces in egg mixture and coat with flour mixture. | 6. Deep fry chicken until breading is crisp. (Do not worry if insides are still pink.). | 7. Mix sauce ingredients in a medium-sized baking dish. (Double sauce ingredients if you want extra sauce for dipping.). | 8. Place chicken in baking dish with sauce and bake for about 45 minutes, turning occasionally. | 9. For dipping sauce, mix 2 teaspoons water and 2 teaspoons cornstarch and add to sauce. Heat in a saucepan, stirring, until sauce is thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	boneless	boneless	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
cornstarch				20.32	4.8677	0.0139	0.0027
salt				-	-	-	-
pepper				-	-	-	-
msg				-	-	-	-
oil				-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
ketchup	2	teaspoons		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
water	1/3	cup		0.0	0.0	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
water	2	teaspoons		0.0	0.0	0.0	0.0

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

Cooking in progress....

Sweet and Sour Chicken