Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
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- 1 pound boneless chicken breasts
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
- 1 cup chicken broth, divided
- 1 tablespoon cornstarch
- 3 cups hot cooked rice
- 2 tablespoons diced pimiento
- 12 lettuce leaves, chilled
- =
Directions
Cut chicken into julienne strips. Combine sherry, soy sauce, salt, ginger and red pepper. Add chicken to marinade; refrigerate at least 3 hours.
Combine chicken and 3/4 cup broth in large skillet. Cook over medium-high heat, stirring frequently, until opaque, 5 to 7 minutes.
Dissolve cornstarch in remaining 1/4 cup broth; add to chicken. Simmer 5 minutes, stirring, or until broth is thickened.
Combine rice and pimiento. Portion 1/4 cup rice mixture on each lettuce leaf. Top with 1/3 cup hot chicken mixture. Garnish with additional pimiento, if desired.