Try this Velvet Chicken recipe, or contribute your own.
Suggest a better descriptionBring 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 | ||
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Calories: 740 | ||
Calories from Fat: 322 (44%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 740
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