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Chicken Velvet

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Recipe

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup chicken breasts
minced
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1 teaspoon cornstarch
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1 x salt
to taste
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¼ cup water
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4 large egg whites
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2 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
118 ml chicken breasts
minced
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5 ml cornstarch
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1 x salt
to taste
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59 ml water
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4 large egg whites
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3E+1 ml vegetable oil
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Directions

Mince chicken very finely.

Add corn starch and salt to minced chicken mix.

Carefully add water to minced chicken mixture a few drops at a time until it is absorbed.

Beat egg whites until very stiff. Carefully fold chicken mixture into egg whites.

Place 2 tablespoons oil in wok. Heat wok up under low medium heat for about 2 minutes.

Carefully pat egg white mixture into the wok.

Reduce heat to low setting.

Cook, uncovered, in wok about 15 minutes until omelette is set.

Carefully loosen omelette, flip to reverse side and cook a further 10 minutes.

Remove to a serving platter.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 10562% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 68mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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