Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking. | 2. Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required. | 3. Heat a wok or large frying pan until very hot. Drain the marinade from the chicken. | 4. Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute. | 5. Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		cut	7972.8	14.3148	173.5896	801.4476
ponzu sauce	10	tablespoons		-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
white cabbage	1/4		sliced	-	-	-	-
carrot	1		grated	52.48	12.2624	1.1904	0.3072
red onion	1/2		sliced	32.0	7.472	0.88	0.08
mirin	3	tablespoons		-	-	-	-
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
rice vinegar	2	tablespoons		-	-	-	-

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