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Chicken Stir-Fry With Yams, Red Cabbage, and Hoisin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.7068
Energy (kCal)723.1113
Carbohydrates (g)62.1516
Total fats (g)30.7925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sesame oil 2 tablespoons divided 240.44799999999998 0.0 0.0 27.2
    yam potato 2 pound peeled cut cut red-skinned sweet 201.7333 0.0 44.88 1.1333
    red onion 1 cut 44.0 10.274000000000001 1.21 0.11
    chicken cutlet 8 ounces skinless boneless cut 201.7333 0.0 44.88 1.1333
    ginger 1 tablespoon minced peeled 4.8 1.0662 0.1092 0.045
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    red cabbage 4 cups 110.36 26.2372 5.0908 0.5696
    hoisin sauce 3 tablespoons 105.6 21.1584 1.5888 1.6272
    cilantro 3/4 cup chopped 2.76 0.4404 0.2556 0.0624

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



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