Chicken and Almonds
|Salt||1 1⁄2 Teaspoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Oil||1 1⁄2 Tablespoon|
|Green beans||4 Ounce|
|Canned water chestnuts||5 Ounce|
|Chopped chives||2 Tablespoon|
|Toasted almonds||1 Ounce|
|Chicken stock cube||1|
Bone chicken breasts, cut meat into 1/2 in. cubes.
Combine chicken pieces, salt, cornflour, egg-white and sherry in bowl.
Heat oil in fry-pan.
Deep-fry chicken until just changing colour;drain.
String beans (or use quick-frozen beans).
Cut beans, celery and pepper into 1 in. strips; parboil 5 minutes.
Drain water chestnuts, cut in half.
Pour off excess liquid from pan and leave enough to saute all vegetables together.
Add prepared vegetables and return chicken to pan.
Season to taste, heat through thoroughly.
Pour sauce over chicken mixture.
Serving size: Complete recipe
Calories 1392 Calories from Fat 425
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 6.3 g31.7%
Trans Fat 0.2 g
Cholesterol 399 mg133%
Sodium 3713.7 mg154.7%
Total Carbohydrates 55 g18.4%
Dietary Fiber 12.9 g51.5%
Sugars 9.4 g
Protein 177 g354.2%
Vitamin A 75.8% Vitamin C 187.5%
Calcium 20.7% Iron 48.9%
*Based on a 2000 Calorie diet