Combine 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|
|Calories from Fat: 522 (40%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1309
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