Try this Szechuan Chicken (Kung Pao Chicken) recipe, or contribute your own.
Suggest a better descriptionCombine the cubed chicken with the egg white and cornstarch. Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. Add nuts, scallions, and remaining ingredients. Heat thoroughly and serve at once with rice. ++++- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 1 | ||
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Calories: 1309 | ||
Calories from Fat: 522 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58g | 77 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 274.7mg | 85 % | |
Sodium 894mg | 31 % | |
Potassium 1860.5mg | 49 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 51.5g | ||
Protein 131.8g | 188 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1309
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