Try this Chinese Garlic Chicken recipe, or contribute your own.
Suggest a better descriptionPlace chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Makes 4 servings. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
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Serving Size: 1 Serving (1510g) | ||
Recipe Makes: 1 | ||
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Calories: 1902 | ||
Calories from Fat: 530 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 79 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 921.2mg | 283 % | |
Sodium 1587.4mg | 55 % | |
Potassium 3265.3mg | 86 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 34.8g | ||
Protein 287.5g | 411 % | |
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: 1902
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