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Chinese Chicken and Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8039
Energy (kCal)214.7886
Carbohydrates (g)13.3209
Total fats (g)14.3689
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic. | 2. Shake to coat all chicken. | 3. Let marinate in fridge for at least 30 minutes. | 4. Longer is OK. | 5. Heat oil in wok or large frying pan over medium-high to high heat. | 6. Add chicken and marinade to pan and cook thoroughly. | 7. Combine water, cornstarch, salt and pepper. | 8. Add to chicken. | 9. Bring to boil. | 10. Add vegetables. | 11. Heat through. | 12. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless boneless - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    water 3/4 cup 0.0 0.0 0.0 0.0
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    chinese vegetable bamboo shoot 2 cups - - - -

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



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