Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 chicken breast halves, skinned and boned
- 1 egg, beaten
- 3 tablespoons dry bread crumbs
- 1/2 teaspoon salt
- Dash ground black pepper
- 1 tablespoon vegetable oil
- 3/4 cup chicken broth, divided
- 1/4 cup plum jelly
- 1 teaspoon vinegar
- 1 teaspoon soy sauce
- 1/4 teaspoon Chinese 5 Spice Powder*
- Dash hot pepper sauce
- 1 teaspoon cornstarch
- 1 cup hot cooked rice
- Sliced green onions for garnish (optional)
- =
Directions
Dip chicken in egg, then in crumbs seasoned with salt and pepper. Cook breast halves in oil in medium skillet over medium-high heat 3 to 4 minutes on each side. Add 1/4 cup broth. Reduce heat, cover, and simmer 5 to 10 minutes, or until chicken is opaque.
Remove from skillet; keep warm. Add jelly, vinegar, soy sauce, seasoning, pepper sauce and cornstarch dissolved in remaining broth to skillet. Cook, stirring, until sauce is clear and thickened. Serve chicken and sauce over rice. Garnish with sliced green onions, if desired.