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Chicken With Szechuan Rice for 2

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.1413
Energy (kCal)103.4125
Carbohydrates (g)8.0129
Total fats (g)7.3602
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle/rub chicken with smashed garlic and seasoned salt. | 2. Melt butter in medium nonstick frypan over medium high heat. | 3. Add chicken, cook until browned on both sides. | 4. Remove chicken from frypan, cover to keep warm. | 5. Add rice, onions and carrot to same frypan, cook and stir 3-5 minutes or just until mixture begins to brown. | 6. Add water and stir fry sauce, mix well. | 7. Place chicken over rice mixture. | 8. Reduce heat to medium low, cover and cook 15-20 minutes or until chicken is fork tender, its juices run clear and liquid is absorbed, stirring occasionally. | ---------------------------------------------------------------------------
    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 - - - -
    garlic clove 2 -4 smashed - - - -
    seasoning salt 1/4 teaspoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    grain white rice 1/2 cup uncooked - - - -
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834
    carrot 1/4 cup chopped 13.12 3.0656 0.2976 0.0768
    water 1 cup 0.0 0.0 0.0 0.0
    spicy stir fry sauce 1/4 cup purchased - - - -

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



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