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Garlic Ginger Chicken Strips

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.6879
Energy (kCal)834.7
Carbohydrates (g)7.7257
Total fats (g)42.4239
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the first nine ingredients in a bowl. Remove 3 tablespoons for basting; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal the bag and turn it around to coat it thoroughly. Refrigerate for at least 3 hours. | 2. Drain and discard the marinade. Broil the chicken strips 3"-4" from the heat for 3 minutes; then turn the strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally. Remove from oven and serve. Enjoy! | 3. To freeze: Place chicken and marinade in a freezer bag. Seal, label and freeze. | 4. To serve: Thaw overnight in the fridge and cook as directed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sherry wine 1/4 cup - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    honey 1 tablespoon - - - -
    basil 1 tablespoon minced 0.6095 0.0702 0.0835 0.017
    ginger 1/2 teaspoon ground minced 0.8 0.1777 0.0182 0.0075
    chinese five spice powder 1/2 teaspoon - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    chicken breast 1 lb boneless skinless cut 780.1798 0.0 94.5741 41.9573

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



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