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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken breasts in freezer for 1 to 2 hours or until very firm. | 2. but not frozen solid. Slice crosswise into thin shreds. In small bowl,. | 3. mix 1 TBS cornstach and 1 TBS water,. | 4. stirring until cornstarch is dissolved. Add chicken and mix well to coat. | 5. all pieces. Let stand at room temperature 30 minutes. | 6. Meanwhile, slice green onions on the diagonal into very thin slices. | 7. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat. | 8. wok or frying pan, add oil, and stir-fry chicken until no longer pink. | 9. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok. | 10. and stirfry about 30 seconds, until ginger and garlic are fragrant but not. | 11. brown. Return chicken to wok, restir sauce ingredients and add to wok. | 12. Cook, stirring constantly, until mixture is well combined, hot and bubbly. | 13. and thickens slightly. Turn off heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	500	g	boneless skinless	860.0	0.0	104.25	46.25
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
green onion	50			958.5	203.77	34.435	16.685
gingerroot	1	teaspoon	minced	-	-	-	-
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chili paste	1	teaspoon	crushed	-	-	-	-
calorie sweetener	1	teaspoon	low	-	-	-	-
cornstarch	1	teaspoon		30.48	7.3016	0.0208	0.004
rice vinegar	2	teaspoons		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824

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