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Suggest a better descriptionCut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 779 | ||
Calories from Fat: 562 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.4g | 83 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 32.9g | ||
Polyunsanturated Fat 18.5g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 389.5mg | 13 % | |
Potassium 634.2mg | 17 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 11.5g | ||
Protein 40.8g | 58 % | |
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: 779
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