RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.288
Energy (kCal)	971.1545
Carbohydrates (g)	188.6969
Total fats (g)	18.6993
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1489
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2827
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6738
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5461
Proline (g)	0.3684
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2009
Adjusted Protein (g)	0.0000
Cystine (g)	0.1602
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.8868
Copper, Cu (mg)	0.1612
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9122
Total lipid (fat) (g)	18.6993
Vitamin K (phylloquinone) (g)	8.4303
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.8300
Folate, total (g)	62.8037
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	528.6383
Energy (kcal)	971.1545
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2769
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2141
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	161.2398
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	65.2013
Lutein + zeaxanthin (g)	395.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4975
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	37.5698
Fatty acids, total saturated 16:0 (g)	2.7058
Carbohydrate, by difference (g)	188.6969
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8551
Tyrosine (g)	0.3002
Potassium, K (mg)	424.9724
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	92.9617
Serine (g)	0.5551
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4037
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.0187
Histidine (g)	0.1837
Isoleucine (g)	0.3885
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.9516
Water (g)	470.5319
Fatty acids, total saturated 8:0 (g)	0.0021
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	42.1383
Sodium, Na (mg)	403.9224
Iron, Fe (mg)	2.1847
Energy (kJ)	4064.7012
Ash (g)	2.4313
Caffeine (mg)	0.0000
Glycine (g)	0.2711
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	2.1805
Fatty acids, total polyunsaturated (g)	2.4851
Vitamin E (alpha-tocopherol) (mg)	2.5326
Sucrose (g)	150.2781
Vitamin B-6 (mg)	0.1909
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5094
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1105
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1516
Folate, food (g)	62.8037
Fatty acids, total saturated 20:1 (g)	0.0556
Fatty acids, total monounsaturated (g)	11.7788
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	156.5997
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.5047
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	98.6782
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4378
Glutamic acid (g)	1.0795
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	7.4683
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0283
Leucine (g)	0.6423
Folate, DFE (g)	62.8037
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.9820
Tryptophan (g)	0.0985
Threonine (g)	0.3248
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.3409
Protein (g)	8.2880
Cryptoxanthin, beta (g)	214.1450
Fatty acids, total saturated 18:1 undifferentiated (g)	11.4182
Betaine (mg)	1.7429
Phosphorus, P (mg)	148.3118
Tocopherol, gamma (mg)	0.3620

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. For the chicken;. | 2. Slice chicken into bite sized pieces, put in Ziploc bag. | 3. In a bowl; mix the egg, flour, rice wine, corn starch and soy sauce together. Pour on chicken in bag. Mix the marinate and chicken together. let stand for at least 20 minutes or longer. | 4. Fry chicken in 350°F oil,a few pieces at a time as to not crowd the pan, until golden. Remove and drain on cooling rack. | 5. While chicken is marinating make the sauce. | 6. The sauce;. | 7. In a 1 quart saucepan, bring to a boil, the vinegar, water, sugar, salt, white pepper, Tabasco sauce, Worcestershire sauce, ketchup, and olive oil. | 8. Mix together the corn starch and water, add to the boiling mixture and simmer until thick. Remove from heat. | 9. Add the ginger, orange juice, orange zest. | 10. To serve: | 11. On a mound of hot cooked rice, place several pieces of chicken. | 12. Slather the chicken/rice mound with the sauce. | 13. Serve with steamed broccoli on the side. | 14. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless boneless	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
rice wine	1	tablespoon		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
white vinegar	1/3	cup		14.28	0.0317	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
salt	2	pinches		-	-	-	-
white pepper	2	pinches		0.888	0.2058	0.0312	0.0064
tabasco sauce	1/8	teaspoon		-	-	-	-
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0
ketchup	3	tablespoons		-	-	-	-
ginger	1/2	teaspoon	minced	0.8	0.1777	0.0182	0.0075
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
orange juice	1/2			55.8	12.895999999999999	0.868	0.248
orange zest	1			1.94	0.5	0.03	0.004
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0

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

Cooking in progress....

Miss Parker's Orange Chicken