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In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice. Makes about 6 servings.
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|Serving Size: 1 Serving (1226g)|
|Recipe Makes: 6|
|Calories from Fat: 668 (40%)|
|Amt Per Serving||% DV|
|Total Fat 74.2g||99 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 583.5mg||180 %|
|Sodium 683.2mg||24 %|
|Potassium 1885.5mg||50 %|
|Total Carbohydrate 82.6g||24 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 77.5g|
|Protein 156.4g||223 %|
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Calories per serving: 1665
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