Chicken In Garlic Sauce

1. Cut boneless chicken in small pieces. Marinate with one-teaspoon lemon juice and salt.

2. Mix corn flour in 1/2 cup water.

3. Heat oil. Add spring onion, chicken, carrot, cabbage and capsicum. Fry lightly and keep aside.

4. Heat oil. Add garlic paste and fry for about a minute. Add tomato ketchup, Soya sauce, salt, pepper and ajinomoto. Add 1/2 cup water (or as required) and cook till boiled.

5. Add chicken and vegetables to the sauce. Adjust seasoning.

6. Add corn flour mixed in water. Cook for a minute. Serve hot with noodles or fried rice.

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Nutrient	Quantity
Total fats	44.808 g
Protein	57.15 g
Carbohydrates	13.5347 g
Energy	695.2593 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3938 g
Water	346.2216 g
Aspartic acid	5.1834 g
Calcium, Ca	109.815 mg
Lutein + zeaxanthin	746.4525 g
Fiber, total dietary	4.3769 g
Carotene, beta	5620.1408 g
Niacin	20.9186 mg
Vitamin A, RAE	1257.625 g
Arginine	3.6436 g
Riboflavin	0.6545 mg
Tocopherol, beta	0.0064 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.45 g
Glutamic acid	8.582 g
Sodium, Na	270.2508 mg
Fatty acids, total saturated 16:1 undifferentiated	2.4613 g
Total lipid (fat)	44.808 g
Manganese, Mn	0.3561 mg
Fructose	1.0531 g
Proline	2.8585 g
Fatty acids, total saturated 16:0	9.2921 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	2.3551 g
Choline, total	13.5027 mg
Sugars, total	5.7507 g
Serine	2.0792 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	2.613 g
Fatty acids, total saturated 20:4 undifferentiated	0.3 g
Vitamin B-6	1.1969 mg
Selenium, Se	35.9212 g
Ash	3.7308 g
Fatty acids, total saturated 18:1 undifferentiated	15.119 g
Pantothenic acid	3.5292 mg
Phenylalanine	2.2367 g
Copper, Cu	0.2771 mg
Betaine	0.434 mg
Thiamin	0.2811 mg
Retinol	696 g
Methionine	1.4741 g
Iron, Fe	5.1612 mg
Carbohydrate, by difference	13.5347 g
Phosphorus, P	500.9327 mg
Folate, total	154.3717 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.03 g
Lycopene	0.64 g
Alanine	3.336 g
Cholesterol	270 mg
Valine	2.7824 g
Fatty acids, total saturated 18:2 undifferentiated	8.6068 g
Glycine	3.749 g
Carotene, alpha	2239.965 g
Glucose (dextrose)	1.1711 g
Fatty acids, total saturated 14:0	0.3606 g
Zinc, Zn	4.878 mg
Isoleucine	2.8192 g
Maltose	0.0044 g
Fatty acids, total saturated 12:0	0.0601 g
Fatty acids, total polyunsaturated	9.6943 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	4.146 g
Tocotrienol, alpha	0.0242 mg
Vitamin A, IU	13547.255 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.03 g
Folate, DFE	154.3717 g
Tryptophan	0.6316 g
Vitamin C, total ascorbic acid	39.3562 mg
Phytosterols	5.225 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Starch	0.9152 g
Tyrosine	1.8205 g
Vitamin B-12	3.33 g
Vitamin K (phylloquinone)	145.768 g
Fatty acids, total saturated	12.7806 g
Histidine	1.6294 g
Fatty acids, total monounsaturated	18.2751 g
Threonine	2.4538 g
Folate, food	154.3717 g
Cryptoxanthin, beta	0.2033 g
Vitamin E (alpha-tocopherol)	0.7718 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.09 g
Magnesium, Mg	83.865 mg
Lysine	4.5397 g
Potassium, K	991.1238 mg
Cystine	0.796 g
Fluoride, F	2.493 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Cabbage	0.5 cup	11.125	2.581	0.0445
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Cornflour	3 tablespoons	0	0	0
Chicken	300 g	639	0.39	44.49
Carrot	0.5 cup	26.24	6.1312	0.1536
Spring onion	0.5 cup	16	3.67	0.095
Garlic paste	1 tablespoon	0	0	0
Soya Sauce	1 teaspoon	0	0	0
Tomato Sauce	0.5 cup	0	0	0
Ajinomoto	0.25 teaspoon	0	0	0
Bell Pepper	0.5 cup	0	0	0
Cooking Oil	2 tablespoons	0	0	0
white pepper	0.25 teaspoon	1.776	0.4117	0.0127