| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Family & fr, Oriental | 2 | Servings | |
INGREDIENTS
| 1 | Whole skinless boneless | |
| chicken breast cut into | ||
| 1/2" cubes | ||
| 2 | t | Cornstarch |
| 1 | T | Sherry |
| 2 | T | Oil |
| 1 | c | Walnuts, coarsely chopped |
| 1 | t | Minced ginger root |
| 1/2 | c | Bamboo shoots, sliced |
| 1/4 | c | Chicken stock |
INSTRUCTIONS
In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to coat. Allow to stand 15 minutes, stirring occasionally. Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to 3 minutes. Remove and drain. Increase temperature setting to 375 degrees. Add ginger, stir fy 30 seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok, add bamboo shoots, stir fry 1 minute. Add stock and combine all ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before serving. Reduce setting to warm for serving. Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 828
Calories From Fat: 503
Total Fat: 58.8g
Cholesterol: 147.1mg
Sodium: 174.5mg
Potassium: 766.8mg
Carbohydrates: 13.3g
Fiber: 4.4g
Sugar: 2.6g
Protein: 63.6g