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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (178g) Recipe makes 6 servings |
||
| Calories 301 | ||
| Calories from Fat 109 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 516mg | 21% | |
| Potassium 410mg | 11% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.4g | ||
| Protein 36.3g | 72% | |
Sticky Chinese Chicken or Tofu
By: Julie F
Feb 22, 2008
Crispy chicken in a quick and easy dish that can be served over rice or noodles. From Family Circle magazine. I add extra firm tofu, cubed, in place of half the chicken, or all the chicken, which makes it vegetarian. It's delicious that way!
SERVES 6
Ingredients
- 1 cup finely crushed onion and garlic croutons
- 1/4 cup cornstarch
- 2 tablespoons light soy sauce
- 2 lbs boneless skinless chicken breasts, cut in 1 inch pieces
- 1/4 cup canola oil
Directions
1
In a large bowl, whisk crouton crumbs with cornstarch. Stir in soy sauce. Add chicken and toss until completely coated.2
Cover and refrigerate at least 30 minutes.3
Heat oil in a large skillet over medium heat. Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through. Turn about 4 or 5 times to avoid burning.4
Drain on paper towels and serve hot with rice or noodles.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Dietary > Vegetarian
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Prayztwice
On May 25, 2008
I too have made this recipe from Family Circle, and it is easy, quick and delicious.....very very kid-happy! My two lick their plates every time. Thanks for posting, Julie.
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