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Chicken Almond

American.Kitchen's picture
  Chicken breasts 2 Cup (32 tbs), sliced
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Bamboo shoots 2 Can (20 oz), drained and diced
  Diced celery 2 Cup (32 tbs)
  Water chestnuts 2 Can (20 oz), drained and sliced
  Chicken broth 3 Cup (48 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Almond 1⁄2 Cup (8 tbs) (Toasted)

In large heavy skillet, quickly cook chicken in hot vegetable shortening; use high heat and stir quickly. (Do not overcook.)
Add bamboo shoots, celery, water chestnuts, chicken broth, and soy sauce; mix thoroughly.
Bring to boiling; cover and cook 5 minutes over low heat, or until vegetables are crisp tender.
Combine cornstarch and cold water; add to chicken.
Cook and stir until mixture thickens and bubbles.
Salt to taste.
Garnish with almonds.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2072 Calories from Fat 821

% Daily Value*

Total Fat 95 g145.7%

Saturated Fat 17.6 g87.8%

Trans Fat 6.9 g

Cholesterol 278.4 mg92.8%

Sodium 4164.3 mg173.5%

Total Carbohydrates 149 g49.8%

Dietary Fiber 30.7 g122.9%

Sugars 27.9 g

Protein 153 g305.2%

Vitamin A 25.9% Vitamin C 68.1%

Calcium 42.2% Iron 84.9%

*Based on a 2000 Calorie diet

Chicken Almond Recipe