Stir Fried Chicken With Almonds And Vegetable Recipe
Servings: 4
Ingredients
- 1/2 c. Almond meats
- 1 x Chicken breast
- 1 c. Chinese cabbage
- 1/2 c. Bamboo shoots
- 1/2 c. Canned mushrooms
- 1/4 c. Celery
- 4 x Water chestnuts
- 12 x Snow peas
- 3 slc Fresh ginger root
- 2 tsp Cornstarch
- 1/4 tsp Sugar
- 1 dsh Pepper
- 2 Tbsp. Water
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
- 2 Tbsp. Oil
- 1/4 tsp Salt
- 2 tsp Sherry
Directions
- 1. Blanch and toast almonds.
- 2. Skin and bone chicken; then dice in 1/2-inch cubes.
- 3. Dice Chinese cabbage, bamboo shoots, canned mushrooms, celery and water chestuuts. Stem and dice snow peas. Crush ginger root.
- 4. Blend cornstarch, sugar, pepper and cool water to a paste.
- 5. Heat oil. Add in salt, then ginger root, and stir-fry a few times. Add in diced vegetables (except for snow peas) and stir-fry 1 to 2 min.
- 6. Stir in stock and heat quickly. Then cook, covered, 2 min over medium heat. Remove vegetables and liquids from pan.
- 7. Heat remaining oil. Add in remaining salt, then chicken, and stir-fry 1 minute. Sprinkle with sherry; stir-fry 1 minute more to blend in.
- 8. Return vegetables. Add in snow peas and stir-fry another 1/2 minute.
- 9. Stir in cornstarch paste to thicken; then almonds. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 153 | 65% |
| Total Fat 17.21g | 22% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.39g | |
| Cholesterol 22mg | 7% |
| Sodium 578mg | 24% |
| Potassium 349mg | 10% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.94g | 1% |
| Protein 10.45g | 17% |
