Lemon Ginger Chicken

1. Constitute ClearJel starch to a light syrup consistency (cornstarch might be used in a pinch), add remainder of sauce ingredients and stir well.

2. Adjust sauce as desired with lemon/lime juice and sugar.

3. In large saute pan, brown chicken over medium-hot heat until halfway done- approximately 4-5 minutes.

4. Add celery and carrots.

5. A few minutes later, add mushrooms.

6. Cook a few more minutes until chicken is done.

7. Add in 1 cup of lemon ginger sauce, and mix well.

8. Add more sauce to taste.

9. Add diced tofu (if using) and mix gently.

10. Plate Lemon ginger chicken over rice.

11. Serve immediately.

12. Variation: marinate chicken overnight in 1 cup of the sauce.

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Nutrient	Quantity
Total fats	25.2044 g
Protein	72.8504 g
Carbohydrates	370.2343 g
Energy	1990.5993 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5908 g
Water	1239.6556 g
Aspartic acid	8.1262 g
Calcium, Ca	2009.044 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	799.0141 g
Fiber, total dietary	17.9453 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	16204.9275 g
Niacin	18.7598 mg
Vitamin A, RAE	1627.7611 g
Arginine	5.8957 g
Riboflavin	0.6181 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0043 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	14.2786 g
Sodium, Na	284.2033 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0734 g
Total lipid (fat)	25.2044 g
Manganese, Mn	7.4269 mg
Fructose	2.0117 g
Proline	4.1149 g
Fatty acids, total saturated 16:0	3.0435 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	48.5628 g
Choline, total	48.5303 mg
Sugars, total	53.1991 g
Serine	4.0779 g
Fatty acids, total saturated 10:0	0.0092 g
Fatty acids, total saturated 18:0	0.8402 g
Vitamin B-6	1.2309 mg
Selenium, Se	100.7541 g
Ash	9.2572 g
Fatty acids, total saturated 18:1 undifferentiated	5.6045 g
Pantothenic acid	4.9352 mg
Phenylalanine	3.6602 g
Copper, Cu	1.9624 mg
Betaine	0.9636 mg
Thiamin	2.6959 mg
Methionine	1.1987 g
Iron, Fe	23.7264 mg
Carbohydrate, by difference	370.2343 g
Phosphorus, P	1007.2406 mg
Folate, total	1010.8377 g
Lycopene	1.92 g
Alanine	3.7244 g
Valine	3.9735 g
Fatty acids, total saturated 18:2 undifferentiated	11.7939 g
Glycine	3.1701 g
Carotene, alpha	6675.84 g
Glucose (dextrose)	2.0648 g
Fatty acids, total saturated 14:0	0.0779 g
Zinc, Zn	8.6727 mg
Isoleucine	3.4555 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	13.3851 g
Fatty acids, total saturated 14:1	0.0009 g
Leucine	5.928 g
Tocotrienol, alpha	0.0293 mg
Vitamin A, IU	32996.8862 IU
Folate, DFE	1588.0377 g
Tryptophan	0.9335 g
Vitamin C, total ascorbic acid	32.8728 mg
Phytosterols	6.5774 mg
Folic acid	825.1 g
Galactose	0.4848 g
Fatty acids, total polyunsaturated 18:1 c	0.0034 g
Starch	2.7456 g
Tyrosine	2.7461 g
Vitamin K (phylloquinone)	55.4055 g
Fatty acids, total saturated	3.9871 g
Histidine	1.8013 g
Fatty acids, total monounsaturated	5.6831 g
Threonine	3.3151 g
Folate, food	185.7377 g
Cryptoxanthin, beta	8.8635 g
Vitamin E (alpha-tocopherol)	2.0647 mg
Magnesium, Mg	292.8275 mg
Lysine	3.414 g
Potassium, K	1987.9258 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.8513 g
Fluoride, F	10.184 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	165.186	41.3172	0
Ginger	1 teaspoon	1.6	0.3554	0.015
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Chicken	1	0	0	0
Tofu	1 cup	362.88	7.0056	21.9744
Carrot	1.5 1/2	78.72	18.3936	0.4608
Mushroom	1.5 cups	0	0	0
Celery	1 cup	16.16	2.9997	0.1717
Water	3 cups	0	0	0
cayenne pepper	1 pinch	0.3578	0.0637	0.0194
salt pepper	0	0	0	0
rice wine vinegar	4 tablespoons	0	0	0
white rice	2 cups	1350.5	295.815	2.442
scallion	0	0	0	0
clearjel starch	3 tablespoons	0	0	0