Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1121
Calories
55g
Protein
19g
Fat
177g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 pound boned and skinned chicken breast strips
- 1/8 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 cup diagonally sliced celery (cut 1/4-inch thick)
- 1/2 cup sliced onion
- 1 cup snow peas
- 1/2 cup chicken broth, divided
- 1 teaspoon cornstarch
- 1/4 teaspoon sugar
- 2 teaspoons soy sauce
- 1 cup hot cooked rice
- =
Directions
1
Sprinkle chicken with salt and pepper. Cook in oil in small skillet over medium heat 2 minutes or until tender. Add celery, onion, peas and 2 tablespoons broth; cover and steam 1-1/2 minutes. Remove cover and stir once.
2
Blend cornstarch, sugar, soy sauce and remaining 6 tablespoons broth; stir into chicken-vegetable mixture. Cook and stir about 1/2 minute or until sauce is slightly thickened. Serve at once over hot rice.
Recipe sourced from
fandom