Method Blend all spices and oil to make thick paste. Chop chicken to bite-size pieces. Heat wok and add a litte oil. Fry chicken for few mins. Add mushrooms Add paste. Continue cooking for a few secs. Serve immediately. 2/6 4-Tel 330 Mon 18 Jan C4 19:01:15 Method for vegetables: 1 Mix together soy sauce, lemon juice, ginger, garlic and chilli for veg. 2 Heat a little oil in wok, add vegetables and the rest of the ingredients, and cook on a medium-to- hot heat. 3 Add rice to a pan of boiling water. 4 Plate up finished vegetables onto rice (already on the plate) and pile on chicken. Recipe by: Late Lunch
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|Serving Size: 1 Serving (2249g)|
|Recipe Makes: 1|
|Calories from Fat: 1291 (59%)|
|Amt Per Serving||% DV|
|Total Fat 143.4g||191 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 59.5g|
|Polyunsanturated Fat 34.4g|
|Cholesterol 562.5mg||173 %|
|Sodium 3112.3mg||107 %|
|Potassium 5799.8mg||153 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 43.8g|
|Protein 166.8g||238 %|
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: 2185
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