From "The Joy of Wokking" by Martin Yan.
1. Heat wok with oil and chopped garlic over medium-high heat. brown chicken thighs 2-3 minutes, turning to brown evenly. Set aside.
2. In a large saucepan, combine 1 cup of soup stock and remaining ingredients, except cornstarch solution; bring to a boil. Add chicken. Reduce heat to low, cover and simmer for 40 minutes or longer.
3. Place cooked chicken on a platter. Combine 1/4 cup of the sauce with remaining 1/4 cup of soup stock and thicken with cornstarch solution. Pour over chicken.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 582 | ||
Calories from Fat: 361 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 71.8mg | 22 % | |
Sodium 2086.1mg | 72 % | |
Potassium 352.9mg | 9 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 27.2g | ||
Protein 18.9g | 27 % | |
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: 582
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