About The Regent, Hong Kong. The Regent, is one of the world's great hotels and is presently run by Thomas Gurtner, one of the world's great hotel keepers. The property is located on the kowloon waterfront over looking Victoria Harbor. For over 30 years, The Regent restaurants have been famous for the quality of their food and service.
- 1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
- 1 egg white
- 4 quarts salted water
- 2 cups peeled carrots, cut on the diagonal into 1/2-inch pieces
- 2 cups trimmed peeled asparagus, cut on the diagonal into 1/2-inch dice
- 1/3 cup vegetable oil
- 1 tablespoon minced garlic
- 4 scallions, white and green parts, thinly sliced
- 1 cup chopped macadamia nuts
- 3 tablespoons hoisin sauce
- 4 teaspoons cornstarch mixed with 3 tablespoons water
- Salt to taste
In a bowl, marinate the chicken in the egg white while you parboil the vegetables.
In a pot, bring the water to a boil and add the carrots. Cover and bring the water back to boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water, and set aside.
In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute, or until the chicken is opaque. Add the garlic, carrots, and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
Add scallions, macadamia nuts, and hoisin sauce and stir-fry for 30 seconds. Add the dissolved cornstarch and simmer for 30 seconds. Season with salt.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
642 calories; 46g total fat; 66mg cholesterol; 314mg sodium; 29g carbohydrates; 8g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .