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Ingredientes
- 1 lb , boneless, skinless chicken breast meat, cut into 1/2-inch dice
- 1 x Egg white
- 4 quart Salted water
- 2 c. Peeled carrots, cut on the diagonal into 1/2-inch pcs
- 2 c. Trimmed peeled asparagus, cut on the diagonal into 1/2 inch pcs
- 1/3 c. Vegetable oil
- 1 Tbsp. Chopped garlic
- 4 x Scallions, white and green parts thinly sliced
- 1 c. Minced macadamia nuts
- 3 Tbsp. Hoisin sauce
- 4 tsp Cornstarch mixed with 3 Tbsp. water Salt
Direcciones
- Marinate the chicken in the egg white while you parboil the vegetables.
- Bring the water to a boil and add in the carrots. Cover and bring the water back to a boil and cook for a minute. Add in the asparagus and boil for another minute. Drain the vegetables, cold them in cool water and set aside.
- In a wok or possibly large skillet, heat the vegetable oil. When very warm, add in the chicken and stir-fry over high heat for 1 minute or possibly till the chicken is opaque. Add in 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 in the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds Add in the dissolved cornstarch and simmer for 30 seconds.
- Season with salt to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4691g | |
| Calories 1563 | |
| Calories from Fat 961 | 61% |
| Total Fat 110.3g | 138% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 1.96g | |
| Cholesterol 172mg | 57% |
| Sodium 1292mg | 54% |
| Potassium 2167mg | 62% |
| Total Carbs 70.65g | 19% |
| Dietary Fiber 16.0g | 53% |
| Sugars 29.87g | 20% |
| Protein 79.75g | 128% |
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