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Suggest a better descriptionCombine rice wine, egg white, cornstarch, salt, olive oil. Mix well and add chicken. Refrigerate at least 30 minutes and up to 1 day. Remove chicken 15 minutes before cooking. Add 2 inches of water to wok and bring to a boil. Rapidly stir in chicken and continue to stir for about a minute. Return to a boil and simmer for two minutes. Remove to a strainer. Place in a bowl and cover with tinfoil until ready for use.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 161 | ||
Calories from Fat: 47 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 101.2mg | 3 % | |
Potassium 273.8mg | 7 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 25.2g | 36 % | |
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: 161
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