Photo: Cala
Estimated Nutrition (whole recipe, rough)
503
Calories
41g
Protein
4g
Fat
66g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
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 lb skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 medium carrots, coarsely shredded
- 2 tbsp dry sherry (optional)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- ¼ tsp ground black pepper
- 3 x 14-oz cans chicken broth
- 1 cup water
- 2 oz dried rice vermicelli noodles or medium noodles
- 1 x 6-oz package frozen pea pods, thawed and halved diagonally
- soy sauce
Directions
1
In a 3½- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper.
2
Stir in chicken broth and the water.
3
Cover and cook on high-heat setting for 2 to 3 hours.
4
Stir in noodles and pea pods.
5
Cover and cook for 5 to 8 minutes more or until noodles are tender.
6
Serve with additional soy sauce.
Recipe sourced from
fandom