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Suggest a better descriptionMarinate the chicken in the egg white while you parboil the vegetables. Bring the water to a boil and add the carrots. Cover and bring the water back to a boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water and set aside. In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken. Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds Add the dissolved cornstarch and simmer for 30 seconds. Season with salt to taste. Per serving: 1737 Calories (kcal); 173g Total Fat; (85% calories from fat); 18g Protein; 47g Carbohydrate; 1mg Cholesterol; 848mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 34 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1519 | ||
Calories from Fat: 1352 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.2g | 200 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 109.1g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 891.3mg | 31 % | |
Potassium 674.2mg | 18 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 12.1g | 49 % | |
Sugars, other 29.5g | ||
Protein 19.5g | 28 % | |
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: 1519
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