Directions:
- Cut the cauliflower into flowerets.
- Blanch in boiling water for 2 minutes.
- Remove,drain and set aside.
- Mix chicken with egg whites, cornstarch, salt and chicken stock.
- Pour the oil into a hot wok and stir-fry the cauliflower for 3 minutes.
- Remove from wok and keep warm.
- Pour the chicken mixture into the wok and cook, stirring constantly, for 3 minutes.
- When thick, return the cauliflower to the wok and stir-fry for 2 minutes.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.2 Kcal (771 kJ) | ||
| Calories from fat | 99.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 17% | |
|---|---|---|---|
| Cholesterol | 14.01mg | 5% | |
| Sodium | 693.89mg | 29% | |
| Potassium | 430.27mg | 9% | |
| Total Carbs | 13.64g | 5% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 8.9g | 18% | |
| Vitamin C | 47mg | 78% | |
| Iron | 0.4mg | 2% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.87 Kcal (439 kJ) | ||
| Calories from fat | 56.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 17% | |
|---|---|---|---|
| Cholesterol | 7.98mg | 5% | |
| Sodium | 395.07mg | 29% | |
| Potassium | 244.98mg | 9% | |
| Total Carbs | 7.76g | 5% | |
| Sugars | 1.63g | 11% | |
| Dietary Fiber | 1.35g | 9% | |
| Protein | 5.07g | 18% | |
| Vitamin C | 26.8mg | 78% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19.7mg | 3% | |
* 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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