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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare rice as per instructions on the package and blanch the broccoli by boiling it for 1 - 2 minutes then shocking it in ice water, drain and set aside. | 2. In a large bowl, combine 1 tablespoon of constarch and water until smooth. Add the garlic, ginger, honey, soy sauce, and red pepper flakes, then set aside. | 3. In a separate bowl, mix 3 tablespoons of constarch, salt and pepper together. Add the chicken and toss until coated. | 4. Heat a large nonstick skillet with olive oil. Cook the chicken in batches until golden, 4 - 6 minutes or until almost done. | 5. Return the broccoli florets to the pan with the chicken. Add the sauce mixture and cook until the sauce has thickened, mixture is hot and chicken is fully cooked. | 6. Serve over the rice, and garnish with the scallions greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		boneless cut	3120.7192	0.0	378.2965	167.8294
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
broccoli floret	1	bunch	blanched	-	-	-	-
cold water	1/2	cup		0.0	0.0	0.0	0.0
cornstarch	1	tablespoon		91.44	21.9048	0.0624	0.012
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
honey	3	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
red pepper flake	2	teaspoons		-	-	-	-
white rice	1 1/2	cups		1012.875	221.8612	19.7858	1.8315
scallion	2		sliced	64.0	14.68	3.66	0.38

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