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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions. | 2. Cover and poach the chicken for about six minutes over a low heat. | 3. Remove the chicken from the pan, and when cool, finely shredded. | 4. Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan. | 5. Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool. | 6. In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates. | 7. Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		boneless skinless	-	-	-	-
scallion	4		chopped	128.0	29.36	7.32	0.76
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
red chilies	2		chopped	50.4333	0.0	11.22	0.2833
gingerroot	1	inch		50.4333	0.0	11.22	0.2833
sesame seed	1	teaspoon	toasted	28.5	1.3095	0.8905	2.4
peanut butter	1	tablespoon		94.24	3.4512	3.8496	7.9904
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
rice wine	1	dash		-	-	-	-
bean sprout	2	ounces		50.4333	0.0	11.22	0.2833
scallion	3		shredded	128.0	29.36	7.32	0.76
carrot	2	ounces	grated	23.2466	5.4318	0.5273	0.1361

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