| 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 |
tb |
Minced garlic |
| 4 |
|
Scallions; white and green |
|
|
; parts thinly sliced |
| 1 |
c |
Chopped macadamia nuts |
| 3 |
tb |
Hoisin sauce |
| 4 |
ts |
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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