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Japanese Wok-Fried Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)145.5212
Energy (kCal)1639.9037
Carbohydrates (g)55.9972
Total fats (g)90.516
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the soy sauce, sake, and sugar in a small bowl; set aside. | 2. Heat a wok until hot; add in the oil, then toss in the chicken; stir-fry until lightly browned, 3-4 minutes. | 3. Add in the soy sauce mixture; stir fry until most of the liquid has evaporated and the chicken is golden and glossy, 2-3 minutes. | 4. Sprinkle with the scallions and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese soy sauce 5 tablespoons - - - -
    sake 5 tablespoons - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    sunflower oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    chicken breast 1 1/2 1/2 boneless skinless sliced 1170.2697 0.0 141.8612 62.93600000000001
    scallion 2 shredded 64.0 14.68 3.66 0.38

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



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