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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tspn of vegetable or olive oil in a 12-inch non-stick skillet over high heat until just smoking. Add the chicken, soy sauce, and sherry and cook until lightly browned. Transfer chicken to a bowl. | 2. Add vegetables and cook, stirring occasionally, until crisp-tender (1 to 5 minutes). If you use other vegetables the cooking time may be more or less. | 3. Add the garlic cloves to the center of the pan and cook until colored and toasty and then mix with the vegetables. Add the chicken back inches. | 4. Mix all the sauce ingredients and add to the pan. Bring the mixture to a simmer and toss. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3/4		cut	585.1349	0.0	70.9306	31.468000000000004
soy sauce	2	teaspoons		50.88	4.7328	7.8144	0.5472
sherry	2	teaspoons		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oil vegetable	1	teaspoon		39.0773	0.0	0.0	4.5333
carrot	1/2		chopped	26.24	6.1312	0.5952	0.1536
asparagus	1		chopped cut	90.7186	17.5994	9.979	0.5443
soy sauce	6	tablespoons		50.88	4.7328	7.8144	0.5472
chicken broth	6	tablespoons		29.295	0.7088	4.1769	0.9828
sherry	2	tablespoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205

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