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Ingredients
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½ pound skinless, boneless chicken breast halves - cut into chunks
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1 carrot, peeled and cut into 1 inch pieces
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1 egg white
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2 teaspoons cornstarch
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½ teaspoon white sugar
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½ teaspoon ground ginger
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¼ teaspoon ground black pepper
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4 slices white bread
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2 ½ tablespoons margarine
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⅓ cup soy sauce (Optional)
Directions
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Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
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Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.
Nutrition Facts (per serving)
109 | Calories |
4g | Fat |
9g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 109 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 4% |
Cholesterol 17mg | 6% |
Sodium 756mg | 33% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 9g | 18% |
Vitamin C 1mg | 1% |
Calcium 29mg | 2% |
Iron 1mg | 5% |
Potassium 143mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.