Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start defrosting chicken if it's frozen. | 2. Take the bag of frozen veggies out and let them defrost on your counter. | 3. Prepare the Marinade: boil water, teriyaki sauce, ginger, onion, garlic powder, and the jarred minced garlic for 2 minutes. | 4. Cool the marinade while waiting for the chicken to defrost. | 5. Cut the defrosted chicken into bite sized pieces before marinading. | 6. Marinate the chicken for 20 minutes: combine the chicken with the marinade in a glass bowl; make sure that all the chicken is coated with marinade. | 7. Start preparing the spaghetti 5 to 10 minutes before using the marinated chicken. You'll want the spaghetti to be done when you make the left-over marinade into a kind of spaghetti sauce. | 8. Pluck the chicken out of the marinade with your hands to reserve the marinade in the marinade bowl. Put the chicken on aluminum foil to avoid an extra plate to wash. | 9. Heat the oil up in a wok or pan. | 10. Start frying the chicken. You can optionally mess with the foil wrap to recapture any marinade that may have dripped off the chicken. | 11. While the chicken is cooking for 5-7 minutes, prepare the frozen veggies: open the bag, drain any water, possibly rinse off any frost burn. | 12. Add veggies to the wok or pan. | 13. Cook until ready, then distribute it onto serving platters to free up the pan/wok. | 14. Use a fork to mix cornstarch with 2-3 tablespoons of cold water. | 15. Pour the remaining marinade (all of about 3 or 4 tablespoons) into the wok and heat to a boil. | 16. Thicken this meager bit with 1-2 tablespoons of the cornstarch/water mixture. When thickened, consider it sauce. | 17. Pour said sauce over the spaghetti and mix it up. | 18. Add the spaghetti to the serving plates and call it a night. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
teriyaki sauce	1/3	cup		85.44	14.9376	5.6928	0.0192
water	1/3	cup		0.0	0.0	0.0	0.0
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
onion	1	tablespoon		4.0	0.934	0.11	0.01
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
stir fry vegetable	1	lb		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
spaghetti	8	ounces		70.3067	15.6716	1.4515	1.2927

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