Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Sambal | 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
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- salt and pepper to taste
- 1 cup broccoli florets
- 1/2 cup celery, thinly sliced
- 1 red bell pepper cored, seeded and diced
- 1 cup canned baby corn, drained and halved
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste such as sambal oelek
Directions
Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
Heat the vegetable oil in a large pan over high heat.
Add the chicken to the pan in a single layer and season to taste with salt and pepper.
Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the chicken from the pan and place on a plate lined with paper towels.
Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
Add the chicken back to the pan with the vegetables.
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.
Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.
Category:Main Dish Poultry Recipes
Category:Chicken Recipes
Category:Chicken breast Recipes
Category:Cornstarch Recipes
Category:Broccoli Recipes
Category:Celery Recipes
Category:Red bell pepper Recipes
Category:Baby corn Recipes
Category:Garlic Recipes
Category:Soy Sauce Recipes
Category:Oyster Sauce Recipes
Category:Rice vinegar Recipes
Category:Honey Recipes
Category:Chili Paste Recipes