Stir-fried Chicken W/almonds And Vegetable
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Almond meats |
| 1 | Chicken breast | |
| 1 | c | Chinese cabbage |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Canned mushrooms |
| 1/4 | c | Celery |
| 4 | Water chestnuts | |
| 12 | Snow peas | |
| 3 | Fresh ginger root | |
| 2 | t | Cornstarch |
| 1/4 | t | Sugar |
| 1 | ds | Pepper |
| 2 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
| 2 | T | Oil |
| 1/4 | t | Salt |
| 2 | t | Sherry |
INSTRUCTIONS
Blanch and toast almonds. Skin and bone chicken; then dice in 1/2-inch cubes. Dice Chinese cabbage, bamboo shoots, canned mushrooms, celery and water chestuuts. Stem and dice snow peas. Crush ginger root. Blend cornstarch, sugar, pepper and cold water to a paste. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add diced vegetables (except for snow peas) and stir-fry 1 to 2 minutes. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. Remove vegetables and liquids from pan. Heat remaining oil. Add remaining salt, then chicken, and stir-fry 1 minute. Sprinkle with sherry; stir-fry 1 minute more to blend in. Return vegetables. Add snow peas and stir-fry another 1/2 minute. Stir in cornstarch paste to thicken; then almonds. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 164
Total Fat: 18.5g
Cholesterol: 75mg
Sodium: 869.3mg
Potassium: 694.9mg
Carbohydrates: 13.6g
Fiber: 3.6g
Sugar: 6.1g
Protein: 31.7g