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Chicken Almond With Chinese Vegetables

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  Cooked chicken 3 Cup (48 tbs)
  Oil 3 Tablespoon
  Celery 2 Cup (32 tbs), cut in 1/2-inch slices
  Chicken stock 2 1⁄4 Cup (36 tbs)
  Soy sauce 3 Tablespoon
  Cornstarch 4 Tablespoon
  Sugar 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Canned chinese vegetables 32 Ounce (2 cans, 16-ounce each)
  Whole almonds 1⁄2 Cup (8 tbs)
  Sherry 2 Tablespoon

Heat chicken in hot oil until golden brown.
Add celery, chicken stock and soy sauce.
Cook a few minutes.
Mix together cornstarch, sugar and water.
Add to chicken mixture and simmer until thickened.
Add Chinese vegetables, almonds and sherry.
Simmer just until mixture is heated through.
If desired, add pea pods and stir into hot mixture.
Do not overcook.
Serve over Chinese noodles or rice.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2624 Calories from Fat 1251

% Daily Value*

Total Fat 142 g218.7%

Saturated Fat 25.2 g126.2%

Trans Fat 0 g

Cholesterol 347.9 mg116%

Sodium 4293.3 mg178.9%

Total Carbohydrates 190 g63.3%

Dietary Fiber 13.5 g53.9%

Sugars 21.5 g

Protein 150 g300.2%

Vitamin A 34.3% Vitamin C 14.2%

Calcium 36.6% Iron 57.5%

*Based on a 2000 Calorie diet


Chicken Almond With Chinese Vegetables Recipe