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1) shred cabbage, mince garlic and shred carrots and place in mixing bowl
2) chop chicken in small thin strips
3) heat oil on med-med high enough to cover bottom of wok
4) brown garlic until dark brown to infuse oil
5) add chicken and brown
6) and carrots mix 1-2 min
7) add cabbage and mix until cabbage is slightly transparent but still crisp.
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Serving Size: 1 Serving (1757g) | ||
Recipe Makes: Servings | ||
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Calories: 2799 | ||
Calories from Fat: 2084 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 231.6g | 309 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 143.5g | ||
Polyunsanturated Fat 64.8g | ||
Cholesterol 288.5mg | 89 % | |
Sodium 585.6mg | 20 % | |
Potassium 3248.5mg | 85 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 27.2g | 109 % | |
Sugars, other 44.8g | ||
Protein 119.5g | 171 % | |
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: 2799
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