Chicken With Macadamia Nuts

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables, Grains		Burt, Wolf	1	Servings

INGREDIENTS

1		Pound, boneless skinless
		chicken breast
		meat cut into
		1/2-inch dice
1		Egg white
4	qt	Salted water
2	c	Peeled carrots, cut on the
		diagonal
		into 1/2-inch
		pieces
2	c	Trimmed peeled asparagus
		cut on the diagonal
		into 1/2 inch
		pieces
1/3	c	Vegetable oil
1	T	Minced garlic
4		Scallions, white and green
		parts thinly sliced
1	c	Chopped macadamia nuts
3	T	Hoisin sauce
4	t	Cornstarch mixed with 3
		tablespoons water
		Salt

INSTRUCTIONS

Marinate the chicken in the egg white while you parboil the
vegetables.  Bring the water to a boil and add the carrots. Cover and
bring the  water back to a boil and cook for a minute. Add the
asparagus and  boil for another minute. Drain the vegetables, cool them
in cold  water and set aside.  In a wok or large skillet, heat the
vegetable oil. When very hot, add  the chicken and stir-fry over high
heat for 1 minute or until the  chicken is opaque. Add the garlic,
carrots and asparagus and continue  to stir-fry for 1 minute more to
heat the vegetables through and  finish cooking the chicken.  Add the
scallions, macadamia nuts and hoisin sauce and stir-fry for 30  seconds
Add the dissolved cornstarch and simmer for 30 seconds.  Season with
salt to taste.  Converted by MC_Buster.  Per serving: 1737 Calories
(kcal); 173g Total Fat; (85% calories from  fat); 18g Protein; 47g
Carbohydrate; 1mg Cholesterol; 848mg Sodium  Food Exchanges: 1
Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 34 Fat; 1
1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4217 Calories From Fat: 1845 Total Fat: 213.3g Cholesterol: 898mg Sodium: 2733.5mg Potassium: 5848.6mg Carbohydrates: 248.5g Fiber: 20.5g Sugar: 133.6g Protein: 326g