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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 12 pieces (about 2-1/2 pounds) choice chicken pieces
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup butter or margarine
- 1 cup chopped onion
- 1/4 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 cup chili sauce
- 1 1/2 cups chicken broth
- 1/2 cup dry sherry
- 3 cups hot cooked rice
- =
Directions
Roll chicken in combined flour, salt and pepper. Brown in butter. Push chicken to one side. Add onion; cook until transparent. Stir in butter, onion, garlic powder, Worcestershire sauce, chili sauce, broth and sherry. Bring to a boil, cover, reduce heat, and simmer for 35 minutes. If desired, thicken sauce with 2 tablespoons flour blended with 1/4 cup water. Serve chicken and sauce over fluffy rice.