Directions:
- Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.2 Kcal (1613 kJ) | ||
| Calories from fat | 202.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.55g | 35% | |
|---|---|---|---|
| Cholesterol | 59.45mg | 20% | |
| Sodium | 1285.98mg | 54% | |
| Potassium | 639.32mg | 14% | |
| Total Carbs | 28.49g | 9% | |
| Sugars | 16.22g | 65% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 15.88g | 32% | |
| Vitamin C | 79.3mg | 132% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 27mg | 150% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 95.27 Kcal (399 kJ) | ||
| Calories from fat | 50.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 35% | |
|---|---|---|---|
| Cholesterol | 14.7mg | 20% | |
| Sodium | 318.04mg | 54% | |
| Potassium | 158.11mg | 14% | |
| Total Carbs | 7.05g | 9% | |
| Sugars | 4.01g | 65% | |
| Dietary Fiber | 1.22g | 20% | |
| Protein | 3.93g | 32% | |
| Vitamin C | 19.6mg | 132% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6.7mg | 150% | |
| Calcium | 16.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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