Bring a pan of water to the simmer. Slice the chicken into 1cm slices and dust well with cornflour. Poach in the water for 3 minutes, remove and drain. This gives the chicken a velvety texture. Heat the oil in a wok and stir-fry the chicken and when starting to become opaque, the mangetout and scallions. Cook for a further 1 minute, then add the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 322 (44%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 115mg||35 %|
|Sodium 2742.4mg||95 %|
|Potassium 619.9mg||16 %|
|Total Carbohydrate 58.7g||17 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 58g|
|Protein 42g||60 %|
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Calories per serving: 740
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