Try this Sherried Chicken with Asparagus, Carrots, And Noodles recipe, or contribute your own.
Suggest a better descriptionIn a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate. In the same wok, heat remaining 1-1/2 tablespoons oil over high heat. Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables. Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok. Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes. NOTES : This is an easy and delicious recipe from 365 Ways to Wok. Recipe by: RCOLE@aardvark.ucs.uoknor.edu Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (1497g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1612 | ||
Calories from Fat: 444 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.4g | 66 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 23.1g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 218.7mg | 67 % | |
Sodium 1091.2mg | 38 % | |
Potassium 1062.7mg | 28 % | |
Total Carbohydrate 197.1g | 58 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 187.2g | ||
Protein 35.1g | 50 % | |
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: 1612
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