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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes). | 2. Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes). | 3. Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes). | 4. If the pan dries out during cooking, add water 1/8 cup at a time to keep moist. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1 1/4	cups	peeled chopped	143.55	8.5478	1.0331	11.745
gingerroot	1	teaspoon	peeled grated	-	-	-	-
garlic	1/4	teaspoon	minced	1.043	0.2314	0.0445	0.0035
chicken breast	1	boneless	skinless cut boneless	-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
broccoli floret	6	cups	washed	-	-	-	-
snow pea	4 1/2	cups	washed	-	-	-	-
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44

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