Chicken Almond Ding Recipe
Servings: 4
Ingredients
- 2 whole chicken breasts (about 2 lbs.)
- 1 egg white
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- Dash of white pepper
- 2 med. carrots
- 2 tbsp. oyster sauce or possibly 1 tbsp. dark soy sauce
- 1 tbsp. plus 1 teaspoon cornstarch
- 1/4 teaspoon water
- Vegetable oil
- 2 tbsp. vegetable oil
- 1/4 c. diced onion
- 1 teaspoon finely minced garlic
- 1 teaspoon finely minced gingerroot
- 1 c. diced celery
- 1/2 c. diced canned water chestnuts
- 1 teaspoon salt
- 1/2 d. diced bamboo shoots
- 1 can (4 ounce.) button mushrooms, liquid removed
- 1/2 c. chicken broth
- 1 c. frzn peas
- 1/2 c. roasted whole almonds
- 2 tbsp. minced green onions (with tops)
Directions
- Remove bones and skin from chicken; cut chicken into 1/4 inch pcs. Mix egg white, 1 tsp. salt, 1 tsp. cornstarch, the soy sauce and white pepper in glass or possibly plastic bowl; stir in chicken. Cover and chill 30 min.
- Cut carrots into 1/2 inch pcs. Place carrots in boiling water. Cover and cook 1 minute. Immediately rinse under running cool water; drain. Mix oyster sauce, 1 Tbsp. plus 1 tsp. cornstarch and the water.
- Heat vegetable oil (1 inch) in wok to 325 degrees. Add in chicken; fry, turning frequently, till chicken turns white. Remove from wok to strainer. Wash and dry wok thoroughly.
- Heat wok till 1 or possibly 2 drops of water bubble and skitter when sprinkled in wok. Add in 2 Tbsp. vegetable oil; rotate wok to coat side. Add in onion, garlic and gingerroot; stir-fry till garlic is light brown. Add in celery, water chestnuts and 1 tsp. salt; stir-fry 1 minute. Add in bamboo shoots and mushrooms; stir-fry 1 minute. Stir in carrots, chicken and chicken broth. Heat to boiling; cover and stir till thickened, about 20 seconds. Stir in peas. Garnish with almonds and green onions. 6 servings.
- Microwave Reheat Directions: Prepare Chicken Almond Ding as directed except -- omit peas, almonds and green onions; cover and chill no longer than 24 hrs. Just before serving, prepare peas, almonds and green onions. Cover chicken mix tightly and microwave on microproof platter or possibly bowl on high (100%) power 5 min; stir in peas. Cover and microwave till warm, about 5 min longer. Garnish with almonds and green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 143 | 43% |
| Total Fat 16.17g | 20% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.26g | |
| Cholesterol 45mg | 15% |
| Sodium 1649mg | 69% |
| Potassium 552mg | 16% |
| Total Carbs 26.65g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.04g | 3% |
| Protein 19.43g | 31% |
